Shrimp and Grits
3 cups water
1 teaspoon kosher salt
1 cup stone-ground white grits
2 tablespoons unsalted butter
1/2 cup shredded cheddar cheese
4 slices bacon, cooked and crumbled
1 pound large shrimp, peeled and deveined
1/4 cup chopped onion
2 cloves garlic, minced
1/4 cup dry white wine
1/4 cup heavy cream
1 teaspoon Old Bay seasoning
1/4 teaspoon black pepper
Bring the water and salt to a boil in a large saucepan. Slowly whisk in the grits and reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally, until the grits are thick and creamy. Stir in the butter and cheese until melted.
Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Remove the bacon from the skillet and crumble. Drain all but 2 tablespoons of the bacon fat from the skillet.
Add the shrimp, onion, and garlic to the skillet with the bacon fat. Cook, stirring occasionally, until the shrimp are pink and cooked through, about 3 minutes.
Add the white wine to the skillet and cook until the wine has reduced by half, about 2 minutes. Stir in the heavy cream, Old Bay seasoning, and black pepper. Bring the sauce to a simmer and cook for 1 minute more.
To serve, spoon the grits into bowls and top with the shrimp and sauce. Sprinkle with the crumbled bacon and serve immediately.
For a richer flavor, use stone-ground grits instead of quick grits.
If you don’t have any Old Bay seasoning, you can substitute a combination of paprika, cayenne pepper, and garlic powder.
To make the dish ahead of time, cook the grits and shrimp separately. Then, reheat the grits in a saucepan over low heat and add the shrimp and sauce just before serving.