Shrimp and grits is a timeless Southern classic, and this version feels made for late summer. Creamy stone-ground grits are paired with sweet charred corn, smoky grilled shrimp, crispy bacon, and a bright jalapeño-lime topping finished with fresh cilantro and green onion.

Comforting yet vibrant, it’s a dish meant to be shared slowly around the table.

Yield: 4 Servings

Mis en Place

For the Grits

3/4 Cup Stone-Ground Grits, or Cornmeal
3 Cups Liquid (1 1/2 C. Milk & 1 1/2 Chicken Stock)
1/4 Tsp Kosher Salt
1 Cup Cheddar, Monterey Jack etc., finely grated

For the Shrimp

1 Lb Large Shrimp (8-12), peeled and deveined
1 Tbsp Extra Virgin Olive Oil
1 Tsp Smoked Paprika
1 Tsp Kosher Salt
1/2 Tsp Freshly Cracked Black Pepper
1/4 Tsp Cayenne Pepper
Zest of 1 Lime
Juice of 1/2 Lime

For the Topping

4 Slices Bacon, diced
1 Small Onion, finely diced
1 Jalapeño, finely diced
1 Clove Garlic, minced
1 Tbsp Unsalted Butter
2 Green Onions, thinly sliced
2 Tbsp Fresh Cilantro, chopped
Juice of 1/2 Lime
Freshly Cracked Black Pepper

Garnish

1 Ear Corn, charred and kernels removed
Extra Cilantro
Extra Green Onion
Lime Wedges
Reserved Crispy Bacon

Method

Step 1

Marinate the shrimp

In a bowl, toss the shrimp with the olive oil, smoked paprika, salt, black pepper, cayenne (if using), and the zest of one lime.

Set aside while you prepare the remaining components.

Step 2

Char the corn

Grill the corn over medium-high heat, turning occasionally until lightly charred on all sides.

Remove the kernels from the cob. Reserve for garnishing.

Step 3

Build the topping

Cook the bacon in a large skillet over medium heat until crisp.

Transfer the bacon to a paper towel-lined plate, leaving approximately 2 tablespoons of bacon fat in the skillet.

Add the onion and jalapeño and sauté until softened and lightly caramelized, about 6–8 minutes.

Stir in the garlic and cook for another 30 seconds.

Add the butter, salt and several grinds of black pepper.

Remove from the heat and stir in the lime juice, green onions, and chopped cilantro.

Step 4

Cook the grits

Bring the milk and stock to a boil. Season with salt.

Slowly whisk in the grits and reduce the heat to low. Cook according to the package directions, stirring occasionally until creamy.

Turn off the heat and stir in the cheese.

Cover and keep warm.

Step 5

Grill the shrimp

Grill the shrimp over medium-high heat for approximately 2-3 minutes per side, or until lightly charred and just cooked through. Char up one corn on the cob.

Step 6

Assemble

Divide the creamy grits between shallow bowls.

Spoon over the warm jalapeño-lime topping, scatter over the remaining charred corn kernels and crispy bacon, followed by the grilled shrimp.

Finish with additional cilantro, sliced green onions, a squeeze of fresh lime, and a few extra grinds of black pepper.

Serve immediately.

Notes

If omitting the bacon, sauté the onion and jalapeño in 2 tablespoons extra virgin olive oil and 2 tablespoons butter instead of bacon fat.

If making indoors, sauté the shrimp in the pan once the vegetables are ready.

Serve with hot sauce at the table, if desired.