Shrimp and Cheddar Grits with Bacon and Scallions

Why You’ll Love This Recipe

• Classic Lowcountry comfort: creamy, stone-ground grits with boldly seasoned Gulf shrimp.
• Balanced flavors: smoky bacon, garlicky pan sauce, bright lemon, and a gentle kick of hot sauce.
• Make-ahead friendly grits so dinner comes together fast when you are ready to cook the shrimp.
• Restaurant-quality results with straightforward, home-cook-friendly steps.

Grocery List

• Produce: 1 lemon, 4 scallions, 3 garlic cloves
• Dairy: Whole milk, unsalted butter, sharp cheddar
• Pantry: Stone-ground grits, low-sodium chicken broth, smoked paprika, kosher salt, black pepper, hot sauce, dry white wine (or extra broth)

Full Ingredients

Cheddar Grits

• 1 cup stone-ground grits (not instant or quick-cooking)
• 4 cups low-sodium chicken broth
• 1.5 cups whole milk, plus extra warm milk as needed for thinning
• 3 tbsp unsalted butter
• 6 oz sharp cheddar, freshly grated (about 1.5 cups, loosely packed)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

Shrimp and Pan Sauce

• 1.5 lb large Gulf shrimp (16/20 count), peeled and deveined, patted dry
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 4 thick-cut bacon slices (about 4 oz), chopped
• 3 garlic cloves, minced
• 1/4 cup dry white wine or low-sodium chicken broth
• 2 tbsp fresh lemon juice (from 1 lemon)
• 1 tsp lemon zest (from the same lemon)
• 1–2 tsp hot sauce, plus more to taste
• 1 tbsp unsalted butter (to finish the sauce)
• 4 scallions, thinly sliced (about 1/2 cup), divided (save some for garnish)

For Serving

• Lemon wedges
• Extra hot sauce

Step-by-Step Instructions

Step 1: Prep your ingredients

Grate the cheddar and set aside. Zest and juice the lemon, keeping them separate. Thinly slice the scallions, reserving a small handful of the green tops for garnish. Mince the garlic. Pat the shrimp very dry with paper towels and toss with smoked paprika, kosher salt, and black pepper. Chop the bacon.

Step 2: Start the grits low and slow

In a heavy 3–4 quart saucepan, bring the chicken broth and milk just to a simmer over medium heat (do not boil to prevent scorching). While whisking, slowly rain in the grits. When the mixture bubbles, reduce heat to low, partially cover (a vented lid helps with splatters), and cook 35–45 minutes, stirring every 5 minutes with a sturdy spoon or silicone spatula, scraping the bottom to prevent sticking. The grits are done when tender and creamy with only a mild bite.

Step 3: Finish the grits

Stir in 3 tbsp butter, the grated cheddar, 1 tsp kosher salt, and 1/2 tsp black pepper until smooth and glossy. Taste and adjust seasoning. If the grits become too thick at any point, loosen with a splash of warm milk. Keep warm over the lowest heat, covered, while you cook the shrimp.

Step 4: Cook the bacon

In a large skillet (12-inch), cook the chopped bacon over medium heat until browned and crisp, 6–8 minutes. Transfer bacon to a paper towel–lined plate. Reserve 2 tbsp bacon drippings in the skillet; pour off any excess.

Step 5: Sear the shrimp

Increase heat to medium-high. When the drippings shimmer, add the shrimp in a single layer. Sear 1–2 minutes per side until just opaque and lightly browned at the edges (internal temp around 120–125°F if using a probe). Transfer shrimp to a plate; they will finish in the sauce.

Step 6: Build the garlicky, lemony pan sauce

Return skillet to medium heat. Add garlic and cook, stirring, 30 seconds until fragrant. Deglaze with white wine (or broth), scraping up browned bits. Add lemon juice and hot sauce; simmer 1–2 minutes to reduce slightly. Off heat, swirl in 1 tbsp butter to emulsify into a glossy sauce. Return shrimp and bacon to the pan, add lemon zest and most of the scallions, and toss 30–60 seconds to warm through. Taste and adjust salt, pepper, and hot sauce.

Step 7: Plate and serve

Spoon a generous bed of cheddar grits into warm shallow bowls. Top with the shrimp, bacon, and pan sauce. Garnish with remaining scallions and serve with lemon wedges and extra hot sauce. Eat immediately while everything is piping hot and creamy.

Pro Tips

• Use stone-ground grits for the best texture and corn flavor; quick or instant grits won’t deliver the same creaminess.
• Whisk grits in gradually to avoid lumps, and stir frequently, especially in the first 10 minutes.
• Add the cheese off the heat or over very low heat to keep it silky and prevent graininess.
• Pat shrimp dry and avoid crowding the pan to get a good sear without steaming.
• Warm serving bowls to help the grits stay loose and creamy at the table.

Variations

• Cajun Style: Swap smoked paprika for 1 tsp Cajun seasoning; add 1/2 cup diced tomatoes to the pan sauce and simmer 2–3 minutes.
• Pescatarian: Omit bacon; use 2 tbsp olive oil plus 1/2 tsp smoked paprika for savoriness, and finish with 1 oz smoked gouda melted into the grits.
• Summer Corn: Fold 1 cup charred or grilled corn kernels into the finished grits for pops of sweetness and texture.

Storage & Make-Ahead

Grits can be made up to 3 days ahead. Cool, cover, and refrigerate. Reheat gently on the stovetop with 1/2–3/4 cup warm milk or broth, stirring until creamy. Cook the shrimp fresh just before serving for best texture, though leftovers will keep 1–2 days refrigerated; reheat briefly over low heat to avoid overcooking. Cooked bacon can be made 2 days ahead and refrigerated; re-crisp in a skillet for 1–2 minutes.

Nutrition (per serving)

Approximate values: 690 calories; 47 g protein; 33 g carbohydrates; 41 g fat; 18 g saturated fat; 215 mg cholesterol; 1100 mg sodium; 1 g fiber; 4 g sugars. Values will vary based on ingredients and brands.