Shrimp and Grits

Ingredients

• 2 lbs Large/Jumbo Shrimp
• 6 slices Bacon
• 1 cup Un-Cooked Grits
• 3 cups Chicken Broth
• 2 cups Shredded Cheddar Cheese
• 3 tbsp Butter
• 3 tbsp Chopped Fresh Parsley
• 1 tbsp Creole/Cajun Seasoning
• 2 cloves Garlic, minced
• 2 tsp Worcestershire Sauce
• 1 tbsp Lemon Juice

Method

Render the grits first. Bring the chicken broth to a rolling boil, then rain the grits in slowly whilst stirring to prevent lumps — they'll absorb the liquid unevenly if you dump them in. Lower to a bare simmer, cover, and stir every couple of minutes for 25–30 minutes, until the grits lose their grit against your teeth and pull away from the sides of the pan. The starches need time to fully hydrate; rushing this step leaves a sandy mouthfeel. Finish with butter and salt, then fold in the cheddar until it's fully emulsified into the warm grain. The fat and milk solids in the cheese coat each grain, which is why you add it at the end — heat above 75°C breaks the emulsion. Taste and adjust.

While the grits cook, lay the bacon into a cold cast-iron-pan, then turn to medium-high heat. The gradual rendering of the fat into the pan is what you want here, not a violent sear; it takes 8–10 minutes for the fat to render fully and the edges to crisp. Remove and drain on kitchen paper, then chop roughly. Keep the bacon fat in the pan — this is your cooking medium for the shellfish.

Pat the shrimp completely dry; water is the enemy of browning. Once the bacon fat shimmers, add the shrimp in a single layer and don't move them for 2 minutes — you're building a pan-frying|sear, not scrambling. Flip each one and cook the other side for another 90 seconds. They'll go from translucent grey to opaque white and just begin to firm. Add the minced garlic, Worcestershire sauce, lemon juice, and Creole seasoning, then toss continuously for another 30 seconds to coat the shrimp and bloom the spice without overcooking the protein — overcooked shrimp becomes a rubbery texture that nothing rescues.

Divide the grits into bowls, top with the shrimp and bacon fat, then scatter the bacon pieces and fresh parsley over the top. The acid from the lemon cuts the richness of the cheese and fat; the Worcestershire adds umami that anchors the whole plate.