Shrimp and Grits Pastina

This Shrimp & Grits Pastina is a spin on the Southern classic. It’s buttery, cheesy, and packed with smoky bacon, Cajun shrimp, and a homemade seafood stock that brings so much depth. The pastina soaks up every bit of that flavor, making each spoonful rich, savory, and ridiculously decadent. Enjoy!

For the Seafood Stock:

• Leftover shrimp shells

• 1 shallot or onion (trimmings or a few slices)

• 2–3 garlic cloves, smashed

• Leftover green onions

• Fresh thyme sprigs

• Juice and rind of 1 lemon

• 2 bay leaves

• 1 tsp Cajun seasoning

• 5 cups water

For the Shrimp:

• 1 lb shrimp, peeled and deveined (save the shells)

• Olive oil

• 1/2 tsp smoked paprika

• 1/2 tsp dried oregano

• 1/2 tsp Cajun seasoning

• 1/4 tsp onion powder

• 1/4 tsp garlic powder

• 1/4 tsp black pepper

• Pinch of cayenne

• Small pinch of salt

For the Pastina:

• 4 slices bacon, chopped

• 1 cup pastina

• 1/4 cup white wine (optional but adds great flavor)

• 3.5 cups strained seafood stock

• 1 tbsp butter

• Splash of heavy cream (optional, ~1/4 cup)

• 2 oz sharp white cheddar, freshly shredded

• 1–2 oz Parmesan, freshly grated (plus more for serving)

• Hot sauce, to taste

• Juice of 1/2 lemon (plus more for serving)

• Chives or scallions, for garnish

• Chili oil or extra hot sauce, for garnish

Instructions:

1. Start by making a quick seafood stock. In a pot, add your leftover shrimp shells, a few shallot trimmings, a couple of smashed garlic cloves, any leftover green onions, the juice and rind from 1 lemon, 2 bay leaves, and a sprinkle of Cajun seasoning. Stir and let it sizzle for a few minutes to release flavor, then add water. Bring to a boil, then reduce to a simmer.

2. While the broth simmers, season your shrimp with a splash of olive oil, salt, pepper, smoked paprika, oregano, Cajun seasoning, onion powder, garlic powder, and cayenne.

3. In a skillet or saucepan, cook bacon until crispy. Remove and set aside.

4. In the leftover bacon fat, sear your shrimp for 1–2 minutes per side until just cooked through. Don’t overcrowd the pan – cook in batches if needed. Remove and set aside.

5. In the same pan, add your uncooked pastina and toast for a couple minutes to soak up all that shrimp and bacon flavor.

6. Deglaze with a splash of white wine, scraping up the browned bits. Let it reduce slightly.

7. Strain your seafood stock then pour in 3.5 cups of the strained stock. Stir and bring to a gentle boil. Simmer for 8–10 minutes, stirring occasionally.

8. Once the pastina is just about tender, stir in a tablespoon of butter, a splash of cream (if using), 2 oz freshly shredded sharp white cheddar, and 1–2 oz Parmesan. Stir until creamy.

9. Add a few dashes of your favorite hot sauce and a squeeze of lemon juice. Stir again.

10. Add the cooked bacon and shrimp, saving a few pieces of each for garnish. Stir everything together and add more cream if needed to loosen the pastina.

11. Taste and adjust seasoning. Serve topped with the reserved shrimp and bacon, extra Parmesan, a drizzle of chili oil or hot sauce, more lemon juice, and chopped chives. Enjoy!

Servings: 2–3 | Prep Time: 25 minutes | Cook Time: 30 minutes