Ingredients:
- 4 cups (950ml) Water
- 1 teaspoon Salt, plus more to taste
- 1 cup (175g) Stone-ground Grits (not instant)
- 4 tablespoons (56g) Unsalted Butter
- ½ cup (50g) Shredded Cheddar Cheese
- ½ cup (50g) Shredded Gruyere cheese
- ¼ cup (60ml) Heavy Cream (optional, for extra richness)
- Salt and freshly ground Black Pepper, to taste
- 1.5 pounds (680g) Large Shrimp, peeled and deveined
- 2 tablespoons (30ml) Olive Oil
- 4 slices Bacon, diced
- 1 medium Yellow Onion, chopped
- 1 Green Bell Pepper, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Smoked Paprika
- ½ teaspoon Cayenne Pepper (or more, to taste)
- ½ teaspoon Dried Thyme
- 1 cup (240ml) Chicken Broth
- 1 tablespoon (15ml) Worcestershire Sauce
- 2 tablespoons (30g) Unsalted Butter
- 2 tablespoons (30ml) Lemon Juice
- Fresh Parsley, chopped, for garnish
- Salt and freshly ground Black Pepper, to taste
Instructions:
- Bring water and salt to a boil in a medium saucepan. Gradually whisk in the grits. Reduce heat to low, cover, and simmer, stirring occasionally, until the grits are tender and creamy (about 20-25 minutes).
- Stir in the butter, cheese(s), and heavy cream (if using) until melted and smooth. Season with salt and pepper to taste. Keep warm.
- In a large skillet over medium heat, cook the diced bacon until crisp. Remove bacon with a slotted spoon and set aside, reserving the bacon fat in the skillet.
- Add the onion and bell pepper to the skillet with the bacon fat and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
- Stir in the smoked paprika, cayenne pepper, and thyme. Cook for 30 seconds, then pour in the chicken broth and Worcestershire sauce. Bring to a simmer.
- Add the shrimp to the skillet and cook until pink and opaque, about 3-5 minutes, depending on size. Don't overcook!
- Stir in the butter and lemon juice. Season with salt and pepper to taste.
- Spoon the grits into bowls. Top with the shrimp and sauce. Garnish with crumbled bacon and chopped parsley. Serve immediately.