Shrimp and Grits, Louisiana style

Ingredients

• 1 lb medium shrimp (peeled and deveined)
• 1 cup stone-ground grits
• 4 cups chicken stock
• 1 cup whole milk
• 1 cup shredded sharp cheddar cheese
• 4 Tbsp butter (divided)
• 1 tsp kosher salt (divided)
• 1/2 tsp black pepper
• 6 slices bacon (chopped)
• 1 Holy Trinity (1/2 yellow onion, 1/2 green bell pepper, 1 celery stalk, diced)
• 3 cloves garlic (minced)
• 2 Tbsp Cajun seasoning
• 1/2 tsp cayenne pepper
• 3 green onions (sliced)

🛒 Every ingredient in this recipe is available at Walmart — grab them all in one trip.

Directions

1. Bring the chicken stock and milk to a boil in a heavy pot with 1/2 teaspoon of the salt.
2. Whisk in the grits in a slow stream — dumping them in makes lumps — then drop the heat to low.
3. Cook 25 to 30 minutes, stirring often, until thick and creamy.
4. Stone-ground grits cannot be rushed.
5. Stir in the cheddar, 2 tablespoons of the butter, and the black pepper, then cover and keep warm.
6. While the grits cook, crisp the chopped bacon in a large skillet over medium heat, about 8 minutes, then lift it out and set aside, leaving the drippings.
7. In the bacon drippings, cook the Holy Trinity for 5 minutes until soft, then stir in the garlic for 1 minute.
8. Toss the shrimp with the Cajun seasoning, cayenne, and remaining 1/2 teaspoon salt.
9. Add the shrimp to the skillet and cook 3 to 4 minutes, tossing, just until pink.
10. Stir the remaining 2 tablespoons butter into the skillet and swirl until it melts into a glossy sauce.
11. Crumble the bacon back in and taste — add more Cajun seasoning if it needs a kick.
12. Spoon the grits into bowls, pile the shrimp and sauce on top, and finish with green onions.