Ingredients:

  • 1 cup (170g) stone-ground grits
  • 4 cups (960ml) water
  • 1 cup (240ml) whole milk
  • 1 cup (100g) sharp cheddar cheese, grated
  • 2 tablespoons (30g) unsalted butter
  • Salt and pepper, to taste
  • 1 pound (450g) large shrimp, peeled and deveined
  • 2 tablespoons (30ml) olive oil
  • 4 slices of bacon, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper, adjust to taste
  • 1/2 cup (120ml) chicken broth
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 tablespoon (15g) fresh parsley, chopped for garnish

Instructions:

  1. Bring water to a boil in a medium saucepan. Gradually whisk in the grits; reduce heat to low and cover. Stir occasionally for about 20-25 minutes until thickened. Add salt, pepper, milk, butter, and cheese; mix until melted and creamy.
  2. Heat olive oil in a large skillet over medium heat. Add chopped bacon; cook until crispy and remove to drain on paper towels. In the same skillet, add garlic, smoked paprika, and cayenne; sauté until fragrant. Add shrimp; cook until pink and opaque, about 3-4 minutes. Stir in chicken broth and lemon juice; simmer for an additional 2-3 minutes.
  3. Spoon the creamy grits into bowls, top with the shrimp mixture, and garnish with crispy bacon and fresh parsley.