Anyone who knows Nathan knows he’s a southern boy, through and through. He may not have that Alabama accent, but he makes up for it with his love of country music, firearms, and all things camouflage. It’s no surprise, then, that he’s a big fan of southern food — which is why I decided to finally try my hand at that low-country classic, shrimp and grits. The result: Plump, perfectly seasoned shrimp and mushrooms atop creamy, cheesy grits. We both loved it, and while it’s not exactly healthy, I have a feeling it’ll show up on our menu every once in awhile.

Shrimp + Grits

from The 150 Best American Recipes, aka my favorite cookbook

for the grits:
4 cups water
1 cup grits
1/2 teaspoon salt
2 tablespoons butter
1 cup grated sharp cheddar cheese (4 ounces)
1/2 cup freshly grated Parmesan cheese (2 ounces)
Freshly ground white pepper, cayenne pepper, and nutmeg

for the shrimp:
6 slices bacon, cut into small pieces
Peanut oil for frying (I used olive oil)
1 pound shrimp, peeled, deveined, rinsed, and patted dry
2 cups mushrooms, wiped clean +patted dry
1 cup sliced scallions
1 large garlic clove, crushed
4 teaspoons fresh lemon juice
Hot red pepper sauce to taste
Salt and freshly ground pepper
1/2 cup chopped fresh parsley

To make the grits: Bring the water to a boil in a large heavy saucepan. Slowly stir in the grits, reduce the heat, and cook, stirring frequently, for about 20 minutes or until they are thick and tender. Stir in the salt, butter, and cheeses. Add a pinch each of the white pepper, cayenne, and nutmeg, or to taste.

To make the shrimp: Meanwhile, in a large skillet, cook the bacon until browned at the edges. Remove with a slotted spoon, drain on paper towels, and set aside. Add enough peanut oil to the bacon fat in the skillet to make a thin layer of fat. Heat over medium-high heat until the fat is quite hot. Add the shrimp and stir, then add the mushrooms and stir well. Cook until the shrimp start to color, then add the scallions, bacon, and garlic. Season with the lemon juice, hot pepper sauce, and salt and pepper to taste. Sprinkle with the parsley. Divide the grits among four warm plates. Spoon the shrimp over the grits and serve immediately. (Note from Jax — there is a good amount of oil in with the shrimp from the bacon + the olive oil, and I made sure I used a slotted spoon to serve the shrimp so there weren’t pools of grease on top of the grits. Because that would be gross.)