Shrimp and Grits

Ingredients

• 1½ lb shrimp, peeled and deveined
• 1 cup quick-cooking grits
• 4 cup chicken broth
• 1 cup cheddar cheese, shredded
• 4 tbsp butter
• 4 slices bacon
• ½ yellow onion
• 3 cloves garlic
• 1 bell pepper, green or red
• 1 tbsp all-purpose flour
• ½ cup heavy cream
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• ½ tsp hot sauce (optional)
• ½ tsp smoked paprika
• ¼ tsp cayenne pepper (optional)
• 1 tsp salt
• ½ tsp black pepper
• 2 green onions, sliced (optional)

Steps

1. Cook bacon in a large skillet over medium heat until crispy. Remove bacon, crumble, and set aside. Reserve 1 tablespoon of bacon fat in the skillet.
2. Bring chicken broth to a boil in a medium saucepan. Slowly whisk in grits, reduce heat to low, cover, and cook according to package directions until thick and creamy, about 5-7 minutes. Stir in cheddar cheese and 2 tablespoons of butter until melted and smooth. Season with salt and pepper.
3. While grits cook, add remaining 2 tablespoons of butter to the skillet with bacon fat. Add chopped onion and bell pepper; cook until softened, about 5-7 minutes. Add minced garlic, smoked paprika, and cayenne (if using); cook for 1 minute more.
4. Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in heavy cream, Worcestershire sauce, and hot sauce (if using). Bring to a simmer, then add shrimp and cook for 3-5 minutes, or until shrimp are pink and cooked through.
5. Stir in lemon juice and season the shrimp mixture with salt and pepper to taste.
6. Divide cheesy grits among four bowls. Top with the shrimp and sauce, sprinkle with crumbled bacon and sliced green onions (if using), and serve immediately.