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Shrimp and Grits on a plate
Andre Lewis

Shrimp and Grits Skillet

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 slices regular-cut bacon cut into 1/2-inch pieces
  • 1 lb large raw shrimp peeled, deveined and tails removed
  • 1/2 tsp smoked paprika
  • 1/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1 garlic clove minced
  • 2 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup quick-cooking grits not instant
  • 2 tbsp unsalted butter
  • 2 oz sharp cheddar finely grated
  • 2 scallions thinly sliced
  • 1 tbsp fresh lemon juice

Method
 

  1. Cook bacon in deep 12-inch skillet over medium 7 to 8 minutes until crisp. Plate; leave 1 tablespoon drippings.
  2. Pat shrimp dry; season with paprika, salt, and pepper. Cook in drippings 1 to 2 minutes per side until opaque and 145°F. Transfer to clean plate.
  3. Lower heat; stir garlic 20 seconds. Add broth and milk; gently simmer, scraping bottom clean.
  4. Slowly whisk in grits. Cook over low 5 to 7 minutes, stirring frequently, until tender and creamy. Do not hard-boil milk.
  5. Remove from heat; add butter, cheddar, and scallions. Fold in lemon juice; top with shrimp and bacon.
  6. Cover off heat 2 minutes to warm shrimp; divide among 4 shallow bowls.