One‑Skillet Shrimp and Cheesy Grits

Ingredients

Contains shellfish, dairy. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Heat a 12‑inch heavy skillet (cast‑iron or stainless) over medium heat and add the chopped bacon.

   Cook until the bacon is crisp and has released its fat.

   8 min
2. 2

   Use a slotted spoon to transfer the crisp bacon to a paper towel‑lined plate, leaving the bacon fat in the skillet.

3. 3

   Add the olive oil to the bacon fat, increase heat to medium‑high, and add the chopped onion.

   Sauté until the onion is translucent and just starting to brown.

   5 min
4. 4

   Add the minced garlic, smoked paprika, Creole seasoning and cayenne (if using) and cook, stirring, until fragrant, about 30 seconds.

   1 min
5. 5

   Pour in the hot chicken broth and hot milk and bring the liquid to a low simmer.

   3 min
6. 6

   Slowly whisk in the grits so there are no lumps, then reduce heat to low so the grits barely simmer.

   Whisking while you add the grits helps prevent clumps.

7. 7

   Cook the grits, stirring occasionally, until thick and creamy (about 20 minutes for regular/stone‑ground grits).

   If the grits get too thick during cooking, stir in up to 1/2 cup extra hot broth or milk.

   20 min
8. 8

   Stir the butter and grated cheddar into the finished grits and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper; keep the grits over very low heat.

9. 9

   Slide the grits to one side of the skillet to make space and add the shrimp to the cleared side in a single layer.

10. 10

    Sear the shrimp until opaque and just pink, about 2 minutes per side depending on size.

    Don't overcrowd — cook in two batches if necessary so shrimp sear instead of steam.

    4 min
11. 11

    Return the cooked bacon to the skillet, add the lemon juice, half the scallions and most of the parsley, and toss briefly to combine with the shrimp.

12. 12

    Taste and adjust seasoning with more salt, pepper or lemon juice as needed.

13. 13

    Spoon shrimp, bacon and pan juices over the cheesy grits and sprinkle with the remaining scallions and parsley before serving.