Shrimp and Grits -- Madness Kingdom

Method

Step 1

Start the grits first since they take the longest. In a medium saucepan, bring the water, milk, and 1 teaspoon salt to a gentle boil over medium-high heat.

Step 2

Slowly pour in the grits while whisking constantly so no lumps form. Once it returns to a simmer, lower the heat to low.

Step 3

Cover and cook the grits for 25 to 30 minutes, whisking every 5 minutes so they do not stick or clump. They are done when thick, creamy, and no longer gritty on the tongue.

Step 4

Stir the shredded cheddar and 2 tablespoons of the butter into the grits until melted and smooth. Cover and keep warm off the heat while you make the shrimp.

Step 5

Pat the shrimp very dry with paper towels and season them lightly with salt, black pepper, and the Cajun seasoning.

Step 6

In a large skillet over medium heat, cook the chopped bacon for 6 minutes until crisp. Scoop it onto a paper towel, leaving the bacon fat in the pan.

Step 7

Turn the heat to medium-high. Add the shrimp in a single layer and cook 1.5 minutes per side until pink and just curled into a loose C. Remove them to a plate so they do not overcook.

Step 8

Lower the heat to medium and add the remaining 1 tablespoon butter and the garlic to the pan. Cook 30 seconds until fragrant, stirring so the garlic does not burn.

Step 9

Pour in the chicken broth and lemon juice, scraping up the browned bits on the bottom of the pan. Simmer 2 minutes until slightly reduced into a light sauce.

Step 10

Return the shrimp and crisp bacon to the pan and toss just to coat and warm through, about 1 minute.

Step 11

Spoon the warm cheesy grits into bowls and top with the shrimp and all that pan sauce.

Step 12

Scatter sliced green onions over the top and serve right away while everything is hot and creamy.

Tips from the test kitchen

Whisk the grits often; a skin or lumps form the moment you stop stirring.
Cook shrimp just until they curl loosely, since they turn rubbery fast.

Shrimp and Grits