Ingredients:

  • 4 cups Water
  • 2 cups Low sodium Chicken or Vegetable Broth
  • 1 cup Stone-Ground Grits
  • 4 Tbsp Unsalted Butter, cold and cut into pieces
  • 1 cup Sharp Cheddar Cheese, freshly grated
  • 1/4 cup Heavy Cream (optional)
  • Salt and Freshly Ground Black Pepper to taste
  • 6 oz Thick-Cut Smoked Bacon, diced
  • 1 small Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 2 Tbsp All-Purpose Flour
  • 1/2 cup Dry White Wine or Dry Vermouth
  • 1 cup Shrimp Stock or Chicken Broth
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp Hot Sauce (adjust to taste)
  • 1 lb Large Shrimp, peeled and deveined
  • 1 Tbsp Freshly squeezed Lemon Juice
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Preparing the Grits: Combine water and broth in a heavy saucepan and bring to a rolling boil. Season aggressively with salt.
  2. Slowly pour the grits into the boiling liquid while whisking constantly to prevent lumps. Reduce heat to low, cover partially, and simmer for 25–30 minutes, stirring every 5 minutes.
  3. Once the grits are creamy and tender, remove from heat. Stir in the cold butter pieces, grated cheese, heavy cream (if using), and final pepper seasoning. Keep warm, covered.
  4. Building the Smoky Gravy: In a large skillet over medium heat, cook the diced bacon until crisp. Remove the bacon bits with a slotted spoon, reserving about 3-4 tablespoons of the rendered fat in the pan.
  5. Add the diced onion to the bacon fat and cook until softened (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  6. Sprinkle the flour over the onion/garlic mixture and whisk constantly for 1 minute to create a quick roux. Slowly whisk in the white wine (if using), scraping up brown bits. Allow to reduce by half.
  7. Gradually whisk in the shrimp stock until the sauce is smooth. Bring to a gentle simmer and cook for 3–5 minutes until slightly thickened. Stir in the Worcestershire sauce and hot sauce.
  8. Cooking the Shrimp & Assembly: Push the gravy to one side of the pan or temporarily remove the sauce. Increase the heat slightly. Pat the shrimp dry, season lightly, and place them in a single layer. Sauté quickly for 1-2 minutes per side until just pink and opaque. Do not overcook.
  9. Remove the pan from the heat. Stir the shrimp and any juices back into the gravy. Stir in the fresh lemon juice.
  10. Serve immediately by ladling a generous mound of hot grits into bowls. Spoon the shrimp and gravy lavishly over the top. Scatter with reserved crispy bacon and fresh parsley.