Ingredients:

  • 1 cup stone-ground grits (200 g)
  • 4 cups water (960 ml)
  • 1 cup whole milk (240 ml)
  • 1 cup shredded sharp cheddar cheese (100 g)
  • 4 tablespoons unsalted butter (56 g)
  • Salt and pepper, to taste
  • 1 lb large shrimp, peeled and deveined (450 g)
  • 4 slices of bacon, chopped
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, finely diced
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper, adjust to taste
  • Juice of 1 lemon
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Bring 4 cups of water to a boil in a medium saucepan. Stir in the grits, reduce heat to low, and cook until thickened, stirring occasionally.
  2. Once cooked, stir in the milk, cheese, butter, salt, and pepper. Keep warm.
  3. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove and drain on paper towels.
  4. In the drippings, add onions and bell pepper, sauté until softened, about 3-4 minutes. Add garlic, paprika, and cayenne, cooking for an additional minute.
  5. Add peeled shrimp to the skillet, season with salt and pepper, and sauté until pink and opaque, about 3-5 minutes. Stir in lemon juice and crispy bacon.
  6. Spoon creamy grits onto plates, top with the shrimp mixture, and garnish with fresh parsley.