Shrimp and Grits

First, let’s discuss the grits. We’re using stone-ground grits, so we need to soak them. We can do this one of two ways: long or short. Soaking them overnight (at least a few hours) will reduce the total cooking time. This is preferable because the longer you cook grits, the more of their natural flavor they lose. Soaking the grits a short amount of time allows the chaff to rise to the surface of the water, so you can easily spoon them out. Chaff are the protective, inedible sheaths that kernels are encased in. Quick cooking grits are processed enough to remove them, where as stone ground grits aren't. Whichever length of time you decide to go for, add the grits to a large bowl, and cover with twice the amount of water. Give them a good stir, then allow them to settle. The hard bits floating on the surface? That's chaff: use a tea strainer or spoon to remove them.

While the grits are doing their thing, place the cleaned shrimp in a bowl and cover them with water. Add the baking soda and 1 teaspoon of kosher salt, stir, and set aside for at least 15 minutes. This helps the shrimp get that perfect texture when cooked.

About halfway through the grits cooking, heat a large skillet over medium heat. Toss in the beef bacon and cook until it’s nice and crispy—about 10 minutes, turning as needed. Remove the bacon and set it aside.

In the same skillet with the bacon drippings, add 4 tablespoons of butter and let it melt. Sprinkle in the flour and whisk continuously. This is your roux, and we want it to develop a deep, peanut butter-like color. It can take anywhere about 10-20 minutes, so be patient and keep whisking. Don't burn it!

Once the roux has reached that perfect color, stir in the diced tomatoes and 1 cup of water. Mix in the Worcestershire sauce, black pepper, cayenne, and seasoned salt. Let everything simmer together while you finish the shrimp.

Rinse off the brined shrimp and pat them dry with a clean kitchen towel. Season them liberally with the Cajun seasoning. Heat a cast iron skillet over medium-high heat, adding a bit of vegetable oil. When the oil is shimmering, add the shrimp in a single layer, making sure not to crowd the pan. Shrimp cook quickly—once the cooking side is opaque, flip them over. You’re looking for a nice curl but not too tight, which would mean they’re overcooked. Squeeze some lemon juice over the shrimp and remove them from the pan.

Crumble up the bacon and stir it into the gravy, reducing the heat to low so it can simmer. By now, the grits should be ready. Stir the cheese and remaining butter into the grits, tasting to see if you need more salt. Plate the grits, top with the shrimp, and smother the whole thing with that delicious gravy. Sprinkle with scallions, more bacon, and cheese if you’re feeling fancy. Dassit!