Ingredients:

  • 4 cups (950 ml) Chicken broth, low sodium
  • 1 cup (175 g) Stone-ground grits (not instant!)
  • 4 tablespoons (57g) Unsalted butter
  • 1/2 cup (50 g) Sharp cheddar cheese, shredded
  • 1/4 cup (50 ml) Heavy cream
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon (15 ml) Olive oil
  • 1 pound (450 g) Large shrimp, peeled and deveined
  • 4 slices bacon, cooked and crumbled, reserve 1 tablespoon bacon fat
  • 1/2 cup (75 g) Andouille sausage, sliced
  • 1 small yellow onion, finely chopped (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 green bell pepper, seeded and chopped (about 1/2 cup)
  • 1/2 teaspoon Smoked paprika
  • 1/4 teaspoon Cayenne pepper (optional, for heat)
  • 1/2 cup (120 ml) Chicken broth, low sodium
  • 2 tablespoons (30 ml) Lemon juice, fresh
  • 2 tablespoons (30 ml) Chopped fresh parsley, for garnish

Instructions:

  1. Bring chicken broth to a boil in a saucepan. Gradually whisk in the grits. Reduce heat to low, cover, and simmer, stirring occasionally, until thickened and creamy. Stir in butter, cheddar cheese, and heavy cream. Season with salt and pepper. Keep warm.
  2. Cook the bacon until crispy and set aside on a plate. Reserve 1 tablespoon of bacon grease.
  3. Heat olive oil and reserved bacon fat in a skillet over medium heat. Add Andouille sausage and cook until browned. Add onion, bell pepper, and garlic; sauté until softened.
  4. Add smoked paprika and cayenne pepper (if using) to the skillet. Stir in chicken broth and lemon juice. Bring to a simmer. Add shrimp and cook until pink and cooked through.
  5. Spoon creamy grits into bowls. Top with shrimp and sauce. Garnish with crumbled bacon and fresh parsley.