# What You 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
# Steps:
01 - Bring chicken broth and milk to a gentle simmer in a medium saucepan. Slowly whisk in 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.
02 - Coat shrimp evenly with Cajun seasoning and set aside while preparing other ingredients.
03 - Cook chopped bacon in a large skillet over medium heat until crisp. Remove bacon and set aside, reserving approximately 1 tablespoon of bacon fat in the pan.
04 - Add onion and bell pepper to the reserved bacon fat. Sauté for 3-4 minutes until softened. Add minced garlic and cook for 1 additional minute until fragrant.
05 - Push vegetables to the side of the skillet, add olive oil, and arrange shrimp in a single layer. Sauté for 1-2 minutes per side until pink and opaque throughout. 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, tossing to coat evenly in the sauce. Adjust seasoning with salt and pepper as needed. Serve over creamy grits, garnished with chopped parsley.
