# What You'll Need:
→ For the Grits
01 - 1 cup stone-ground grits
02 - 4 cups low-sodium chicken broth
03 - 1 cup whole milk
04 - 2 tbsp unsalted butter
05 - 1 cup sharp cheddar cheese, shredded
06 - 1/2 tsp salt
07 - 1/4 tsp ground black pepper
→ For the Shrimp and Sauce
08 - 1 lb large shrimp, peeled and deveined
09 - 1 tbsp Cajun seasoning
10 - 2 tbsp 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 tbsp unsalted butter
17 - 2 tbsp fresh parsley, chopped
18 - Juice of 1/2 lemon
19 - Salt and pepper, to taste
# How To Make It:
01 - Bring chicken broth and milk to a gentle simmer in a medium saucepan. Slowly whisk in stone-ground grits, reduce heat to low, cover, and cook for 20-25 minutes, stirring occasionally until thickened. Stir in butter, cheddar cheese, salt, and black pepper. Cover and keep warm until serving.
02 - Toss peeled and deveined shrimp with Cajun seasoning, ensuring even coating. Set aside while preparing the skillet.
03 - In a large skillet over medium heat, cook chopped bacon until crisp and rendered. Remove bacon with a slotted spoon and reserve, leaving approximately 1 tablespoon of bacon fat in the pan.
04 - Add diced onion and bell pepper to the bacon fat. Sauté for 3-4 minutes until softened and fragrant. Add minced garlic and cook for 1 additional minute, taking care not to burn.
05 - Push vegetables to the edges of the skillet and add olive oil to the center. Arrange seasoned shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque throughout. Transfer shrimp to a plate and set aside.
06 - Pour chicken broth into the skillet, using a wooden spoon to scrape up browned bits from the bottom. Simmer for 2-3 minutes until slightly reduced. Whisk in butter and lemon juice until emulsified.
07 - Return cooked bacon and shrimp to the skillet. Toss gently to coat everything in the sauce. Adjust seasoning with salt and pepper as needed. Serve by spooning a portion of grits into each bowl, topped with shrimp, vegetables, and sauce. Garnish with fresh chopped parsley.
