Traditional shrimp and grits lacks crunch. That may be fine, but there’s another option: Spread the grits on top of the shrimp, and bake until golden brown and crisp.
Put the oil in a large, deep, ovenproof skillet over medium heat. When it is hot, add the onion, celery, bell peppers, 1/2 teaspoon salt and pepper; cook, stirring occasionally, until the vegetables soften, 8 to 10 minutes. Sprinkle in the flour,
and cook, stirring frequently, until the flour turns a light brown, 2 to 3 minutes.
03Stir in the cayenne, stock and lemon juice, scraping up the browned bits, and
bring to a simmer; add the scallions and parsley. Taste, and adjust the seasoning, then stir in the shrimp.
04Spread the grits over the top of the stew; bake until the grits are firm and lightly browned, 20 to 25 minutes. To brown the grits even more, run the skillet under the broiler for a minute or 2. Scoop the stew and grits into bowls, and serve.