Bring 4 cups water and 1 tsp Kosher salt to a rolling boil in a medium saucepan over medium-high heat.

Boil and stir grits

Slowly whisk in 1 cup grits to the boiling water to prevent lumps. Reduce heat to low and simmer, covered, stirring every 5 minutes, for 20–25 minutes (stone-ground may take 30–40 minutes) until the grits are thick and tender.

When grits are tender, stir in 1 cup milk (or half-and-half) and 3 tbs butter until incorporated and warmed through, about 2–3 minutes.

Remove from heat and stir in 1 cup grated sharp cheddar until melted and smooth. Taste and adjust seasoning with 1 tsp Kosher salt and 1/2 tsp black pepper. Cover to keep warm while you prepare the shrimp.

In a large skillet over medium heat, add the diced bacon and cook until crispy and browned, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving bacon fat in the skillet (about 1–2 tbs).

Prepare bacon and aromatics

Add 2 tbs unsalted butter to the hot bacon fat. When butter has melted, add the finely minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Pour in 1 tbs dry white wine (or chicken broth) to deglaze the pan, scraping any browned bits from the bottom. Stir in 1 tsp Worcestershire sauce, 1 tsp hot sauce, 2 tsp lemon juice, and 1 tsp smoked paprika. Allow the mixture to simmer gently for 1–2 minutes to meld flavors.

Deglaze and build the sauce

Increase heat to medium-high. Add the shrimp in a single layer and season with 1 tsp Kosher salt and 1 tsp freshly ground black pepper. Cook the shrimp undisturbed for 1–2 minutes until the underside is pink and slightly seared, then flip and cook another 1–2 minutes until shrimp are opaque and just cooked through (total 3–4 minutes). Do not overcook.

Cook shrimp

Stir the cooked bacon back into the skillet along with 2 tbs chopped fresh parsley and an additional 1 tbs butter if you want a silkier sauce. Taste and adjust seasoning — add more lemon or hot sauce if desired.

Spoon a generous portion of cheesy grits onto each warmed plate (about 1/2 cup to 3/4 cup per serving depending on appetite).

Top the grits with a portion of the shrimp and sauce, making sure to drizzle some of the pan sauce over the grits.

Garnish with sliced green onions, extra chopped parsley, and a lemon wedge. Serve immediately.

large shrimp (peeled, deveined, tails on or off as preferred)

bacon (thick-cut), diced

unsalted butter

shallot, finely minced

garlic, minced

fresh lemon juice

Worcestershire sauce

hot sauce (e.g., Tabasco)

dry white wine or low-sodium chicken broth

fresh parsley, chopped

smoked paprika

Kosher salt

freshly ground black pepper

coarse-grind yellow grits (stone-ground if available)

water

whole milk or half-and-half

sharp cheddar cheese, grated

green onions (scallions), thinly sliced

extra parsley, chopped

lemon wedges

Bill Neal's Shrimp & Grits

Make Bill Neal's Shrimp & Grits Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Bill Neal's Shrimp & Grits Recipe

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