Sobre esta receta

Un clásico del Sur hecho correctamente — polenta de piedra molida cremosa y con queso coronada con camarones jugosos y ajo en una salsa de sartén ahumada y sabrosa con tocino y cebolletas. Esta versión accesible y bien probada entrega resultados de calidad de restaurante en menos de una hora usando técnicas directas que cualquier cocinero casero puede dominar.

Instrucciones

1. 1

   Combine the water, milk, and salt in a saucepan and bring to a gentle boil ^[over medium-high heat], stirring occasionally to prevent scorching.

2. 2

   Slowly whisk in the stone-ground grits in a thin, steady stream to prevent lumps. Reduce heat ^[to low], cover, and cook — stirring vigorously every 5 minutes — until the grits are thick, creamy, and tender, about 25–30 minutes. If they thicken too much, add a splash of warm water or milk.

3. 3

   Remove from heat and stir in the butter and shredded sharp cheddar cheese until fully melted and incorporated. Season with black pepper and taste for salt. Cover and keep warm ^[on the lowest heat setting], stirring occasionally.

4. 4

   Pat the shrimp dry with paper towels — this is key for a good sear. In a mixing bowl, toss the shrimp with salt, black pepper, smoked paprika, and cayenne pepper (if using) until evenly coated. Set aside.

5. 5

   In a skillet ^[over medium heat], cook the bacon pieces until crispy and the fat has rendered, about 5–6 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the drippings in the pan.

6. 6

   Add the diced yellow onion, green bell pepper, and celery to the bacon drippings. Sauté ^[over medium heat] until softened and lightly golden, about 5 minutes. Add the garlic and cook for 1 minute more, until fragrant.

7. 7

   Sprinkle the all-purpose flour over the vegetables and stir to coat. Cook for 1 minute to remove the raw flour taste. Pour in the low-sodium chicken broth, Worcestershire sauce, and hot sauce (if using), stirring to combine. Bring to a gentle simmer and cook until slightly thickened, about 2 minutes.

8. 8

   Increase the heat ^[to medium-high]. Add the seasoned shrimp to the skillet in a single layer. Cook undisturbed for 1–2 minutes until pink on the bottom, then flip and cook for 1 minute more — just until opaque and cooked through. Do not overcook. Remove from heat.

9. 9

   Stir in the lemon juice and the tablespoon of butter until the butter melts into the sauce. Taste and adjust seasoning. Fold the reserved crispy bacon back in.

10. 10

    Divide the cheesy grits among four warmed bowls. Spoon the shrimp and sauce generously over the top. Garnish with sliced scallions and fresh parsley. Serve immediately.