Ingredients:

  • 1 cup (160g) stone-ground white or yellow grits
  • 2 cups (475ml) chicken bone broth
  • 2 cups (475ml) half-and-half
  • 4 tbsp (56g) unsalted butter
  • 1.5 cups (150g) sharp white cheddar cheese, freshly shredded
  • 0.5 tsp (3g) kosher salt
  • 1 lb (450g) large shrimp, peeled and deveined
  • 4 slices thick-cut bacon, diced
  • 2 tbsp (30ml) extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tbsp (8g) Cajun or Creole seasoning
  • 0.5 cup (120ml) heavy cream
  • 1 tbsp (15ml) fresh lemon juice
  • 0.25 cup (10g) fresh parsley, chopped
  • 2 green onions, thinly sliced

Instructions:

  1. In a medium heavy-bottomed saucepan, bring the chicken broth and half-and-half to a gentle simmer. Slowly whisk in the grits and salt. Reduce heat to low, cover, and simmer for 15–20 minutes, whisking occasionally. Once velvety, stir in the butter and cheddar cheese. Keep warm.
  2. Place diced bacon in a cold skillet and turn heat to medium. Cook until crispy (5–7 minutes). Remove bacon with a slotted spoon and drain on paper towels, reserving the rendered fat in the skillet.
  3. Increase skillet heat to medium-high. Pat shrimp bone-dry and toss with Cajun seasoning. Sear shrimp in the bacon fat and olive oil for about 1.5 to 2 minutes per side until caramelized. Remove shrimp from the pan.
  4. Add minced garlic to the skillet and sauté for 30 seconds. Deglaze the pan with lemon juice, scraping up the brown bits (fond). Pour in the heavy cream and simmer for 2–3 minutes until the sauce thickens slightly.
  5. Return the shrimp and bacon bits to the skillet, tossing to coat in the garlic cream sauce. Serve the shrimp and sauce over a generous portion of the cheesy grits, garnished with fresh parsley and sliced green onions.