Quick Coastal Shrimp and Sharp Cheddar Grits

Before you start

• Dry the shrimp thoroughly.

  Moisture is the enemy of a good sear. Pat your peeled shrimp completely dry with paper towels before they hit the hot bacon fat.

• Grate the cheese yourself.

  Pre-shredded cheese contains anti-caking starches that will ruin the creamy texture of your grits.

Ingredients

• water2 cup
• whole milk2 cup
• kosher salt1 tsp
• regular grits1 cup
• unsalted butter2 tbsp
• extra-sharp cheddar cheese1 1/2 cup
• black pepper1/4 tsp
• thick-cut smoked bacon4 med slices
• raw shrimp1 lb
• cremini mushrooms1 cup
• scallions4 med
• garlic2 large cloves
• fresh lemon juice1 tbsp
• chicken broth1/2 cup
• vinegar-based hot sauce1 tsp
• fresh parsley1 tbsp

Method

1. 01

   Hydrate the corn.

   In a heavy-bottomed saucepan, bring the water, whole milk, and kosher salt to a gentle boil over medium-high heat. As soon as the liquid bubbles, pour the grits into the pot in a slow, steady stream while whisking assertively to prevent the starches from seizing into lumps. Reduce the heat to low, cover, and simmer for 20 to 25 minutes, uncovering to whisk thoroughly every 5 minutes.

2. 02

   Enrich with cheddar off the heat.

   Once the grits are tender to the bite, remove the saucepan entirely from the heat. Stir in the cold cubed butter until melted, then gradually fold in the grated sharp cheddar and black pepper. Stir gently until the cheese is completely melted and the grits are glossy, then cover with a lid to keep warm.

3. 03

   Render the bacon fat.

   While the grits are simmering, place a large cast-iron or heavy stainless-steel skillet over medium heat. Add the chopped bacon and fry until the fat renders out and the bits are crispy, about 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the liquid drippings in the skillet.

4. 04

   Sear the mushrooms and shrimp.

   Increase the skillet heat to medium-high. Add the sliced mushrooms to the hot bacon fat and cook until they begin to soften, about 3 minutes. Add the completely dry shrimp to the pan in a single even layer, letting them sit untouched for 1 minute to develop color before flipping.

5. 05

   Deglaze to build the pan sauce.

   Immediately upon flipping the shrimp, add the minced garlic and the white parts of the scallions, stirring continuously for 30 seconds. Pour in the chicken broth, fresh lemon juice, and hot sauce, using a wooden spoon to vigorously scrape up all the browned fond stuck to the bottom of the skillet. Let the liquid reduce for about 1 minute until the shrimp are just turning fully pink and opaque.

6. 06

   Combine and serve immediately.

   Remove the skillet from the heat and stir the crispy bacon bits back into the shrimp mixture. Divide the warm cheddar grits among shallow bowls and generously ladle the shrimp, mushrooms, and smoky pan juices directly over the top. Garnish with the green parts of the scallions and the fresh parsley.

Notes

• Respect the dairy fat.

  Do not substitute skim milk or margarine. The lactic fat in the whole milk and real butter physically coats the starch molecules of the corn, ensuring a creamy rather than grainy mouthfeel.

• Step away from the instant grits.

  If you cannot find high-quality standard grits, pivot to coarse stone-ground cornmeal or polenta. Using dehydrated instant grits destroys the dish's fundamental texture.

• Control your cheese integration.

  Adding cheese to boiling grits causes the dairy proteins to seize and separate into an oily mess. The secret is removing the pot from the heat and stirring in cold butter to drop the temperature before gently folding in the cheddar.