The Best Shrimp and Grits, 3 Ways
- 2 1/2 cups chicken broth (divided)
- 2 cups whole milk
- 4 tablespoons butter (divided)
- 3/4 cup stone-ground grits
- 1 cup sharp cheddar cheese (shredded)
- 4 strips bacon
- 1 lb. jumbo shrimp (peeled and deveined)
- kosher salt and black pepper (to taste)
- thinly sliced green onions (for garnish (optional))
- Bring 2 cups of the chicken broth, the milk (2 cups), 3 tablespoons of the butter, and a pinch of salt to a gentle boil in a medium sized pot. Add the grits and whisk together. Cover and simmer for 15-20 minutes, or until grits are fully cooked, soft, and creamy, whisking again every 5 minutes or so.
- Meanwhile, cook the 4 bacon strips until crispy in a nonstick or cast iron skillet. Set aside on a paper towel lined plate. Once cool, chop into small pieces.
- Drain all but 2 tablespoons of the bacon grease from the skillet.
- Rinse the shrimp with cold water and pat dry. Season with salt and pepper. Cook in the bacon grease until only just cooked- about 2 minutes per side.
- Add the remaining tablespoon of butter and 1/2 cup of chicken broth to the shrimp and stir until melted and broth is heated.
- When grits are finished cooking, remove from heat and stir in the cheese (1 cup) until melted.
- Serve the shrimp mixture over the grits, making sure to spoon some of the liquid from the skillet over the grits, and sprinkle with the bacon pieces and sliced green onions. Serve immediately.
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