Food Town Spicy Shrimp & Cheesy Grits

Prep: 15 min, Cook: 30 min
Serves 4 to 6

Ingredients

For the grits:

• 5 cups water
• 1 1/2 cups corn grits, preferably stone-ground
• 3/4 teaspoon kosher salt, plus more as needed
• 4 ounces medium or sharp cheddar cheese (about 1 cup shredded)
• 3 tablespoons unsalted butter
• 1/3 cup heavy cream

For the shrimp:

• 1 large green bell pepper
• 4 medium scallions
• 3 cloves garlic
• 4 ounces sliced bacon (4 to 6 slices)
• 1 (14.5-ounce) can diced tomatoes
• 1 teaspoon Creole or Cajun seasoning
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon granulated sugar
• 1 pound raw peeled and deveined medium to large shrimp
• 3 dashes hot sauce, plus more for serving
• Lemon wedges, for serving (optional)

Directions

1. Place 5 cups water, 1 1/2 cups grits, and 3/4 teaspoon kosher or sea salt in a large saucepan. Bring to a boil, stirring occasionally, over high heat. Take the saucepan off the heat, cover, and let sit for 10 minutes.
2. Meanwhile, measure out 1 cup shredded cheddar cheese. Dice 1 green bell pepper (about 1 1/2 cups). Thinly slice 4 medium scallions (about 1 cup), reserving 3 tablespoons of the dark green parts for garnish. Mince 3 garlic cloves, and cut bacon crosswise into 1/2-inch pieces.
3. Uncover the grits, place over medium-high heat, and bring back to a boil. Boil uncovered, stirring occasionally and scraping the bottom to prevent clumping or burning, until all the water is absorbed, and the grits are tender, 15 to 25 minutes.
4. Start the shrimp mixture: Place the bacon in a large skillet and cook over medium heat until browned and crisp, 8 to 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Discard all but 2 tablespoons of the bacon fat in the skillet. Add the bell pepper, scallions, and garlic, and cook over medium heat until the pepper is tender, about 2 minutes.
5. Add 1 (14.5-ounce) can diced tomatoes and their juices, 1 teaspoon Creole or cajun seasoning, 1/2 teaspoon smoked paprika, and 1/4 teaspoon granulated sugar. Bring to a simmer and cook, stirring occasionally, until slightly reduced, about 3 minutes. Turn off the heat.
6. When the grits are ready, remove the pan from the heat. Add the cheddar cheese, 3 tablespoons unsalted butter, and 1/3 cup heavy cream. Stir until the cheese and butter are melted and the mixture is combined. Taste and season with salt as needed. Cover to keep warm.
7. Return the tomato mixture to a simmer over medium heat. Add 1 pound raw peeled and deveined large shrimp and cook, stirring occasionally, until the shrimp are opaque and just cooked through, 3 to 4 minutes. Add the bacon and 1 to 3 dashes hot sauce, and stir to combine. Taste for seasoning. If the mixture is too thick, add a little broth.
8. Serve the grits in bowls and top with a generous spoonful of the shrimp mixture. Sprinkle with the reserved scallion greens and serve with hot sauce and lemon wedges if desired.

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