Shrimp & Grits

Step-by-Step Instructions

1. 1

   Bring 4 cups of water to a boil in a medium saucepan over high heat. Add 1 tsp salt and slowly whisk in 1 cup of stone-ground grits.

2. 2

   Reduce heat to low, cover, and simmer for 20 minutes, stirring every 5 minutes to prevent sticking.

3. 3

   Once grits are tender, stir in 1/2 cup heavy cream, 3 tbsp butter, and 1 cup shredded sharp cheddar cheese. Stir until melted and smooth. Keep warm.

4. 4

   In a large skillet over medium-high heat, cook 6 slices of chopped bacon until crispy, about 6-8 minutes. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pan.

5. 5

   Pat 1 lb of shrimp dry and toss with 1 tbsp Cajun seasoning until evenly coated.

6. 6

   Add 1 tbsp olive oil to the bacon fat, then add the shrimp in a single layer. Cook for 2 minutes per side until pink and opaque. Remove shrimp and set aside.

7. 7

   Reduce heat to medium. Add 2 cloves of minced garlic and cook for 30 seconds until fragrant.

8. 8

   Add 1 tbsp lemon juice and 1/4 cup of water to the skillet, scraping up any browned bits. Simmer for 1 minute to create a light sauce.

9. 9

   Return shrimp to the skillet and toss to coat in the sauce. Cook for 30 seconds.

10. 10

    To serve, spoon grits into bowls, top with shrimp and sauce, and garnish with crispy bacon and sliced green onions.