Rye Free Shrimp and Grits

Total time50 min

Prep time15 min

Cook time35 min

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Ingredients

4 servings

For the grits

4 cups water
2 cups whole milk
1 tsp kosher salt
1 cup stone-ground grits
2 tbsp unsalted butter
½ cup cheddar cheese, shredded
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For the shrimp and sauce

4 strips bacon, cut into ½-inch pieces
1 ½ lb large shrimp (21–25 count), peeled and deveined
½ tsp smoked paprika
¼ tsp cayenne pepper
salt and pepper, to taste
1 cup green bell pepper, finely diced
4 scallions, white and light green parts thinly sliced, dark green tops reserved for garnish
3 cloves garlic, minced
½ cup dry white wine
½ cup low-sodium chicken broth
1 tbsp fresh lemon juice
1 tbsp unsalted butter

For serving

2 tbsp fresh parsley, chopped (optional)
lemon wedges (optional)

Instructions

1
Combine the water, milk, and 1 tsp kosher salt in a large saucepan and bring to a boil over medium-high heat. Slowly whisk in the stone-ground grits, then reduce the heat to low.
2
Cook the grits, stirring frequently with a wooden spoon, until thick, creamy, and no longer gritty when rubbed between your fingers, about 25–30 minutes. Remove from heat and stir in the 2 tbsp butter and shredded cheddar until fully melted and incorporated. Cover and keep warm.

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