Lowcountry Shrimp and Grits

Ingredients

• 1 cup stone-ground corn grits
• 2 cups whole milk
• 2 cups water
• 2 tbsp unsalted butter
• 4 oz sharp cheddar cheese, grated
• 1½ lb large Gulf shrimp, peeled and deveined
• 4 slices thick-cut bacon, diced
• 1 tsp Cajun seasoning
• 1 small green bell pepper, diced
• 4 green onions, sliced
• 2 cloves garlic, minced
• ½ cup chicken stock
• 1 tbsp fresh lemon juice
• Salt and pepper to taste

Method

1. Bring the milk, water and a good pinch of salt to a simmer, whisk in the grits and cook on low, stirring often, until thick and creamy, 30 to 40 minutes. Stir in the butter and cheddar.
2. Meanwhile, cook the bacon in a large skillet until crisp and set it aside, leaving the fat in the pan.
3. Season the shrimp with the Cajun seasoning and sear in the bacon fat about 1 minute a side, just until they start to turn pink. Move them to a plate.
4. Cook the bell pepper and the white parts of the green onions for 3 minutes, add the garlic, then pour in the stock and lemon juice and scrape up the browned bits.
5. Return the shrimp and bacon and simmer 1 to 2 minutes, until the shrimp are opaque and reach 145°F. Season with salt and pepper.
6. Spoon the grits into bowls, top with the shrimp and pan sauce and scatter the green onion tops over.

Notes