Ingredients:

  • 1 cup (160g) Stone-ground white or yellow grits
  • 2 cups (475ml) Chicken bone broth
  • 2 cups (475ml) Whole milk
  • 4 tbsp (56g) Unsalted butter
  • 1 cup (115g) Sharp white cheddar, freshly shredded
  • 0.5 tsp (3g) Fine sea salt
  • 1 lb (450g) Large shrimp (16-20 count), peeled and deveined
  • 1 tbsp (8g) Cajun seasoning
  • 3 slices (85g) Thick-cut bacon, diced
  • 0.5 cup (70g) Andouille sausage, finely diced
  • 1 small (110g) Yellow onion, finely minced
  • 1 (100g) Green bell pepper, finely minced
  • 2 cloves (6g) Garlic, minced
  • 1 tbsp (8g) All-purpose flour
  • 1 cup (240ml) Chicken stock
  • 1 tsp (5ml) Worcestershire sauce
  • 15 ml Fresh lemon juice
  • 2 tbsp (6g) Fresh scallions, sliced

Instructions:

  1. In a heavy-bottomed saucepan, bring the chicken bone broth and whole milk to a gentle simmer over medium heat. Slowly whisk in the stone-ground grits and sea salt to prevent clumping.
  2. Reduce heat to low, cover, and simmer for 20-25 minutes. Once tender, whisk in the unsalted butter and shredded sharp white cheddar until the grits are glossy and creamy. Keep warm.
  3. While grits simmer, place diced bacon in a cold 12-inch skillet and turn heat to medium-high. Render until crispy, then remove bacon with a slotted spoon, leaving the rendered fat in the pan.
  4. Toss shrimp with Cajun seasoning. Sear the shrimp in the bacon fat for 1-2 minutes per side until just pink and mahogany-colored. Remove shrimp and set aside.
  5. Add diced andouille, onion, and green pepper to the skillet. Sauté until softened (about 3 minutes). Add garlic and cook for 30 seconds.
  6. Sprinkle the flour over the vegetables to create a blonde roux. Gradually whisk in the chicken stock, Worcestershire sauce, and lemon juice. Simmer until the gravy thickens enough to coat the back of a spoon.
  7. Fold the shrimp and bacon bits back into the gravy to warm through. Serve immediately over the creamy cheddar grits and garnish with scallions.