Shrimp and Grits

Shrimp and grits began as a humble Low Country breakfast along the coast of Georgia and South Carolina — shrimpers eating cheap, filling food before heading out on the water. By the 1980s it had crossed into restaurant culture and become a defining dish of the American South. The best versions are neither fussy nor shy: creamy stone-ground grits cooked slow and finished with butter, topped with shrimp cooked in bacon fat with garlic and a splash of hot sauce. This is honest, extraordinary food.

Serves: 4

Ingredients

• 680 g (1.5 lb) large shrimp (16/20 count), peeled and deveined
• 200 g (1 cup) stone-ground white grits (not instant)
• 950 ml (4 cups) water or chicken stock
• 60 g (4 tbsp) unsalted butter
• 60 g (2 oz) sharp cheddar, grated
• 120 ml (1/2 cup) heavy cream
• 4 strips bacon, cut into lardons
• 4 garlic cloves, minced
• 3 spring onions, thinly sliced
• 1 tsp (5 ml) hot sauce (Crystal or Tabasco)
• 1 tsp (3 g) smoked paprika
• Salt and black pepper to taste
• Juice of 1/2 lemon

Instructions

1. Bring stock to a boil in a medium saucepan with 1/2 tsp salt. Whisk in grits in a steady stream. Reduce heat to the lowest possible simmer. Cook 25–35 minutes, stirring every 5 minutes, until thick and creamy.
2. Stir in butter, cheddar, and cream. Season well. Keep warm over very low heat, stirring occasionally.
3. In a large skillet over medium heat, cook bacon lardons until fat renders and bacon is crisp, about 6 minutes. Remove bacon with a slotted spoon, leaving fat in pan.
4. Increase heat to high. Season shrimp with smoked paprika, salt, and pepper. Cook in bacon fat 1–2 minutes per side until pink and just cooked through. Do not overcook.
5. Add garlic and hot sauce to shrimp, toss 30 seconds. Remove from heat and squeeze lemon over.
6. Spoon grits into bowls, top with shrimp and any pan juices. Scatter bacon and spring onions over everything.

Cook's Notes: Stone-ground grits are non-negotiable — they have a nutty, corn flavor that instant grits cannot approximate. If grits thicken too much while resting, loosen with warm stock or water.