# 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 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 pepper to taste
# How To Make It:
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 - Cook chopped bacon in a large skillet over medium heat 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 arrange 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 combined.
07 - Return cooked bacon and shrimp to the skillet. Toss everything to coat in the sauce. Adjust seasoning with salt and pepper as needed.
08 - Spoon a generous portion of grits into each bowl. Top with shrimp, sauce, and vegetables. Garnish with chopped parsley.
