Shrimp and Cheesy Grits (Print Version)

Creamy cheddar grits layered with savory shrimp in smoky gravy, baked until set for a hearty meal.

# What You'll Need:

→ Dairy

01 - 2 cups whole milk
02 - 1/2 cup heavy cream, divided
03 - 4 tablespoons unsalted butter
04 - 1 cup sharp Cheddar cheese, shredded
05 - 1 large egg

→ Grains

06 - 1 cup quick-cooking grits

→ Meat and Seafood

07 - 8 slices thick-cut bacon
08 - 1 pound medium shrimp, peeled and deveined

→ Produce

09 - 1/2 cup red onion, finely chopped
10 - 1/2 cup red bell pepper, finely chopped
11 - 3 cloves garlic, minced
12 - 2 tablespoons fresh flat-leaf parsley, chopped
13 - 1 teaspoon fresh thyme leaves
14 - 3 scallions, thinly sliced

→ Pantry

15 - 3 tablespoons all-purpose flour
16 - 1/2 cup dry white wine
17 - 1 cup chicken broth
18 - 1/2 teaspoon kosher salt, plus more to taste
19 - 1/4 teaspoon freshly ground black pepper
20 - 1/8 teaspoon cayenne pepper

# Steps to Follow:

01 - In a medium saucepan, bring the whole milk and 1/4 cup heavy cream to a gentle boil over medium-high heat. Stir in the grits and butter, then immediately reduce heat to low. Whisk constantly for 5 to 7 minutes until the grits are tender and creamy without lumps.
02 - Remove the grits from heat. Whisk in the beaten egg, sharp Cheddar cheese, and kosher salt until smooth and fully combined. Transfer the mixture to a greased 11 by 7-inch baking dish. Cover with foil and bake in a preheated 350°F oven for 35 to 40 minutes until set but still creamy.
03 - In a large skillet over medium-high heat, cook the bacon slices slowly for about 8 minutes until crispy but not burnt. Remove bacon and drain on paper towels, reserving 3 tablespoons of the drippings in the pan.
04 - Add the finely chopped red onion and bell pepper to the bacon drippings. Sauté gently for 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
05 - Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly to remove the raw flour taste and begin thickening the sauce.
06 - Add the peeled shrimp to the skillet and cook for approximately 3 minutes until they turn pink.
07 - Pour in the white wine and cook for 2 minutes to reduce the alcohol and slightly thicken the sauce. Stir in the chicken broth, remaining 1/4 cup heavy cream, chopped parsley, thyme leaves, black pepper, cayenne pepper, and salt. Simmer gently until the gravy is smooth and flavors meld.
08 - Using a slotted spoon, evenly spread the shrimp gravy over the baked grits in the dish. Sprinkle the crispy bacon pieces and scallions on top. Serve immediately, reserving extra gravy on the side for added moisture if desired.

# Additional Notes:

01 - Constant whisking while cooking grits ensures a smooth texture without lumps.
02 - Toast the flour in bacon drippings to develop a nutty flavor and prevent raw taste.
03 - This dish freezes well when grits and shrimp gravy are stored separately.
04 - Adjust cayenne pepper to modify spice level according to preference.

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