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EFK Southern Shrimp & Cheddar Grits

EFK Southern Shrimp & Cheddar Grits is the kind of food we build at Erickson Family Kitchen: practical, deeply seasoned, and meant to bring people back to the table. This EFK-tested recipe keeps the method clear, the ingredients purposeful, and the finished dish grounded in real family cooking.

Ingredients

1 1/2 cups stone-ground grits

4 cups chicken stock

2 cups whole milk, plus more if needed

2 tbsp butter

1 1/2 cups shredded sharp cheddar

Kosher salt and black pepper to taste

Shrimp & Pan Gravy

2 lb large shrimp, peeled and deveined

1 tsp smoked paprika

1/2 tsp garlic powder

Kosher salt and black pepper to taste

1 tbsp high-heat oil

2 tbsp butter

4 garlic cloves, minced

3/4 cup chicken stock

1 tsp Worcestershire sauce

Sliced green onions to finish

Chopped fresh parsley to finish

Directions

Pat shrimp very dry and season with smoked paprika, garlic powder, salt, and black pepper. Heat a seasoned de Buyer carbon-steel skillet over medium-high to high heat with high-heat oil. Sear shrimp quickly in batches without crowding so they brown rather than steam. Remove shrimp as soon as they are cooked through and still tender. Lower heat, add butter and minced garlic, and cook briefly until fragrant without burning. Add chicken stock and Worcestershire sauce and scrape up the browned shrimp fond. Simmer briefly to concentrate into a light savory pan gravy. Return shrimp only long enough to coat and warm through. Spoon creamy cheddar grits into bowls or onto plates and top generously with shrimp and pan juices. Finish with sliced green onions and parsley. Serve immediately.

For the grits, bring chicken stock and milk to a gentle simmer in a saucepan. Slowly whisk in stone-ground grits. Reduce heat and cook gently, stirring regularly, until completely tender and creamy according to the grind used; add a little additional milk or stock if needed during cooking. Stir in butter and sharp cheddar until smooth. Season with salt and black pepper and keep warm over very low heat. Pat shrimp very dry and season with smoked paprika, garlic powder, salt, and black pepper. Heat a seasoned de Buyer carbon-steel skillet over medium-high to high heat with high-heat oil. Sear shrimp quickly in batches without crowding so they brown rather than steam. Remove shrimp as soon as they are cooked through and still tender. Lower heat, add butter and minced garlic, and cook briefly until fragrant without burning. Add chicken stock and Worcestershire sauce and scrape up the browned shrimp fond. Simmer briefly to concentrate into a light savory pan gravy. Return shrimp only long enough to coat and warm through. Spoon creamy cheddar grits into bowls or onto plates and top generously with shrimp and pan juices. Finish with sliced green onions and parsley. Serve immediately.