Ingredients:

  • 1 cup quick grits
  • 2 cups low sodium chicken broth
  • 2 cups whole milk
  • 4 tbsp unsalted butter
  • 1.5 cups sharp white cheddar cheese, shredded
  • 1/2 tsp fine sea salt
  • 1 lb large shrimp, peeled and deveined
  • 4 slices thick-cut bacon, diced
  • 1 tbsp Cajun seasoning
  • 2 cloves garlic, minced
  • 1/2 cup chicken stock
  • 1 tbsp fresh lemon juice
  • 2 tbsp cold unsalted butter, cubed
  • 1/4 cup scallions, thinly sliced

Instructions:

  1. In a medium saucepan, bring 2 cups chicken broth and 2 cups milk to a gentle boil. Slowly whisk in the grits and salt. Reduce heat to low, cover, and simmer for 12–15 minutes, whisking occasionally until tender.
  2. Once grits are cooked, fold in 4 tablespoons of butter and the shredded white cheddar cheese until melted and smooth. Keep warm.
  3. While grits simmer, cook diced bacon in a large skillet over medium-high heat until crispy. Remove bacon with a slotted spoon, leaving the rendered fat in the pan.
  4. Season shrimp with Cajun seasoning. Sear shrimp in the bacon fat for 1-2 minutes per side until pink and just cooked through. Remove shrimp from the pan.
  5. Add minced garlic to the skillet and sauté for 30 seconds. Pour in 1/2 cup chicken stock and lemon juice, scraping the bottom of the pan to deglaze. Simmer until liquid reduces by half.
  6. Reduce heat to low and whisk in the 2 tablespoons of cold cubed butter one piece at a time to create a glossy emulsion. Stir the shrimp and bacon back into the sauce.
  7. Spoon the cheesy grits into bowls, top with the shrimp and gravy mixture, and garnish with sliced scallions.