Shrimp and Grits

Instructions

1. 1

   In a medium saucepan, bring 3 cups water, 1 cup whole milk, and 1 teaspoon salt to a boil. Slowly whisk in 1 cup stone-ground grits, then reduce the heat to low, cover, and cook for 20–25 minutes, stirring every 5 minutes until the grits are thick and creamy. Stir in 2 tablespoons unsalted butter and 1 cup shredded sharp cheddar cheese until smooth and keep warm.

2. 2

   While the grits are cooking, in a large skillet over medium heat, fry 4 strips of chopped thick-cut bacon until crispy. Remove the bacon from the skillet, leaving 2 tablespoons of drippings. Toss 1 lb peeled and deveined large shrimp with 1 tablespoon Creole seasoning, then sear the shrimp in the bacon drippings over medium-high heat for 1–2 minutes per side until pink and curled. Remove the shrimp from the skillet.

3. 3

   Add 1 diced green bell pepper and ½ diced yellow onion to the same skillet and cook for 3 minutes until softened. Add 3 cloves minced garlic and cook for 30 seconds until fragrant. Pour in 1 cup chicken broth and 1 tablespoon fresh lemon juice, scraping up any browned bits from the bottom of the pan. Simmer for 3 minutes until slightly reduced.

4. 4

   Return the shrimp and bacon to the skillet, tossing to combine, and remove from heat. Stir in 2 tablespoons unsalted butter until the mixture is silky and well combined.

5. 5

   Serve the shrimp mixture immediately over a pool of cheesy grits, garnished with sliced green onions and hot sauce to taste.