Ingredients:

  • 1 cup stone-ground white or yellow grits
  • 2 cups low-sodium chicken stock
  • 2 cups water
  • 0.5 tsp kosher salt
  • 0.5 cup sharp white cheddar cheese, freshly grated
  • 1 tbsp unsalted butter
  • 1 lb large wild-caught shrimp, peeled and deveined
  • 2 slices thick-cut bacon, diced
  • 1 medium onion, finely diced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1 tsp smoked paprika
  • 0.25 tsp cayenne pepper
  • 1 tbsp Worcestershire sauce
  • 1 tbsp fresh lemon juice
  • 2 green onions, sliced

Instructions:

  1. In a heavy-bottomed saucepan, bring the chicken stock, water, and salt to a boil.
  2. Slowly whisk in the stone-ground grits. Reduce the heat to the lowest setting and cover.
  3. Simmer for 45 minutes, whisking every 10 minutes to ensure a velvety, porridge-like consistency. Remove from heat.
  4. Fold in the grated sharp cheddar and unsalted butter until fully incorporated and creamy.
  5. While grits are simmering, place diced bacon in a cold cast-iron skillet. Turn heat to medium and fry until crispy and the fat has rendered.
  6. Remove the bacon with a slotted spoon, leaving the rendered fat in the pan to serve as the base for the gravy fond.
  7. Sauté the onion, bell pepper, and celery in the bacon fat until softened. Add garlic, tomatoes, and spices, then deglaze with lemon juice and Worcestershire sauce to create the mahogany gravy.