# What You Need:
→ For the Grits
01 - 1 cup stone-ground grits
02 - 4 cups low-sodium chicken broth or water
03 - 1 cup whole milk
04 - 2 tablespoons unsalted butter
05 - 1 cup sharp cheddar cheese, shredded
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon ground black pepper
→ For the Shrimp and Sauce
08 - 1 pound large shrimp, peeled and deveined
09 - 1 tablespoon Cajun seasoning
10 - 2 tablespoons olive oil
11 - 4 slices bacon, chopped
12 - 1 small onion, finely diced
13 - 1 bell pepper, diced
14 - 2 cloves garlic, minced
15 - 1/2 cup chicken broth
16 - 2 tablespoons unsalted butter
17 - 2 tablespoons fresh parsley, chopped
18 - Juice of 1/2 lemon
19 - Salt and black pepper to taste
# Directions:
01 - Bring chicken broth and milk to a gentle simmer in a medium saucepan. Slowly whisk in the grits. Reduce heat to low, cover, and cook for 20-25 minutes, stirring occasionally, until thick and creamy. Stir in butter, cheddar cheese, salt, and black pepper. Cover and keep warm.
02 - Coat shrimp evenly with Cajun seasoning and set aside.
03 - In a large skillet over medium heat, cook chopped bacon until crisp. Remove bacon and set aside, reserving about 1 tablespoon of bacon fat in the pan.
04 - Add onion and bell pepper to the skillet. Sauté for 3-4 minutes until softened. Add garlic and cook for 1 minute until fragrant.
05 - Push vegetables to the side, add olive oil, and place shrimp in a single layer. Sauté shrimp 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.
06 - Pour chicken broth into the skillet, scraping up browned bits from the bottom. Simmer for 2-3 minutes until slightly reduced. Stir in butter and lemon juice until butter melts.
07 - Return cooked bacon and shrimp to the skillet. Toss to coat everything in the sauce. Adjust seasoning with salt and pepper. Spoon grits into bowls and top with shrimp, sauce, and vegetables. Garnish with chopped parsley.
