Spicy Southern Shrimp and Grits

• Shrimp, raw, peeled, deveined

  0.5 lb
• Quick-cooking Grits

  0.5 cup
• Bacon slices

  2 slices
• Yellow Onion, small

  0.5 unit
• Green Bell Pepper, small

  0.5 unit
• Garlic cloves

  2 cloves
• Chicken Broth

  1 cup
• Heavy Cream

  0.3 cup
• Sharp Cheddar Cheese, shredded

  0.5 cup
• Unsalted Butter

  2 tbsp
• Olive Oil

  1 tbsp
• Salt

  0.5 tsp
• Black Pepper

  0.3 tsp
• Smoked Paprika

  0.5 tsp
• Cayenne Pepper

  0.3 tsp
• Lemon Juice

  1 tsp
• Green Onions, sliced

  1 stalk

All Steps

1. 1

   Cook bacon in a large skillet over medium heat until crispy. Remove bacon, crumble, and set aside. Leave about 1 tablespoon of bacon fat in the skillet (add olive oil if needed to reach 1 tbsp fat).

2. 2

   Prepare the grits: Bring 2 cups of water or milk to a boil (check grits package instructions for liquid ratio for 0.5 cup dry grits). Slowly whisk in the grits. Reduce heat to low, cover, and cook according to package directions, stirring occasionally, until thick and creamy (usually 5-7 minutes for quick-cooking). Stir in 1 tablespoon of butter, shredded cheddar cheese, and season with salt and pepper. Keep warm.

3. 3

   While grits are cooking, add diced onion and bell pepper to the skillet with bacon fat/olive oil. Sauté for 3-5 minutes until softened. Add minced garlic, smoked paprika, cayenne pepper, salt, and black pepper. Cook for another minute until fragrant.

4. 4

   Add the raw shrimp to the skillet. Cook for 2-3 minutes per side, or until pink and opaque.

5. 5

   Pour in the chicken broth and heavy cream. Bring to a gentle simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly. Stir in the lemon juice and remaining 1 tablespoon of butter.

6. 6

   To serve, divide the cheesy grits between two bowls. Spoon the spicy shrimp and sauce over the grits. Garnish with crumbled bacon and sliced green onions.