How to make it
8 steps. Take it one step at a time.
Bring the chicken broth or water
In a medium saucepan, bring the chicken broth or water to a boil. Slowly whisk in the grits and a pinch of salt.
Reduce heat to low
Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until the grits are creamy and tender.
25 minStir in 2 tbsp of butter and the shredded cheddar cheese
Stir in 2 tbsp of butter and the shredded cheddar cheese until melted and smooth. Cover and keep warm.
Fry the diced bacon
While grits cook, fry the diced bacon in a large skillet over medium heat until crispy. Use a slotted spoon to remove bacon to a paper towel, leaving the rendered fat in the skillet.
8 minAdd the shrimp to the skillet
Add the shrimp to the skillet in a single layer. Sear for 1-2 minutes per side until pink and just cooked through. Remove shrimp and set aside.
4 minAdd the remaining 2 tbsp butter
In the same skillet, add the remaining 2 tbsp butter. Sauté the onion and bell pepper until softened, about 5 minutes. Stir in the garlic and cook for another minute.
6 minReturn the shrimp and bacon
Return the shrimp and bacon to the skillet. Stir in lemon juice and parsley. Toss to combine and heat through.
Spoon the warm cheesy grits
Spoon the warm cheesy grits into bowls and top with the shrimp mixture.
A little kitchen wisdom
For the best texture, use stone-ground grits rather than instant ones. If the gravy gets too thick, add a splash of chicken stock or water to loosen it up.
