Ingredients:

  • 1 cup stone-ground white or yellow grits
  • 2 cups chicken bone broth
  • 2 cups whole milk
  • 4 tbsp unsalted butter
  • 1 cup sharp white cheddar, freshly shredded
  • 0.5 tsp kosher salt
  • 1 lb jumbo shrimp (16/20 count), peeled and deveined
  • 3 slices thick-cut bacon, diced
  • 2 tbsp extra virgin olive oil
  • 1 cup yellow onion, finely diced
  • 0.5 cup green bell pepper, diced
  • 0.5 cup celery, diced
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1.5 cups seafood stock
  • 1 tbsp Cajun style seasoning
  • 1 tsp Worcestershire sauce
  • 0.5 cup heavy cream
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp green onions, sliced

Instructions:

  1. In a large heavy-bottomed saucepan, bring the chicken bone broth and whole milk to a gentle simmer over medium heat.
  2. Slowly whisk in the grits and salt. Reduce heat to the lowest setting and cover. Whisk every 5–8 minutes to ensure a creamy texture and prevent sticking.
  3. Once grits are tender (approx 30-35 mins), whisk in the unsalted butter and shredded sharp white cheddar until fully melted and emulsified. Keep warm.
  4. While grits cook, heat olive oil in a 12-inch cast iron skillet over high heat. Flash-sear the shrimp for 1 minute per side until a mahogany crust forms, then immediately remove shrimp from the pan and set aside.
  5. In the same skillet, add diced bacon and cook until fat is rendered and bacon is crispy. Add the 'Holy Trinity' (onion, bell pepper, and celery) and sauté until translucent.
  6. Stir in minced garlic and cook for 30 seconds. Sprinkle all-purpose flour over the vegetables and stir constantly for 2 minutes to create a light roux.
  7. Slowly pour in seafood stock, Cajun seasoning, and Worcestershire sauce, whisking to combine. Simmer until the sauce thickens enough to coat the back of a spoon.
  8. Reduce heat to low and stir in the heavy cream. Return the shrimp to the skillet for 30 seconds to warm through and glaze.
  9. Spoon the creamy grits into wide bowls, top with the shrimp and Cajun gravy, and garnish with fresh parsley and green onions.