Ingredients:

  • 4 cups (946ml) water
  • 1 teaspoon (5ml) salt, plus more to taste
  • 1 cup (160g) stone-ground grits (not instant!)
  • 1/2 cup (113g) heavy cream
  • 1/2 cup (57g) shredded sharp cheddar cheese
  • 2 tablespoons (28g) unsalted butter
  • 1/4 teaspoon (1.25ml) black pepper, plus more to taste
  • 1 tablespoon (14ml) olive oil
  • 4 slices bacon, chopped
  • 1/2 cup (75g) diced onion
  • 1/2 cup (75g) diced green bell pepper
  • 2 cloves garlic, minced
  • 1 pound (454g) large shrimp, peeled and deveined
  • 1/4 teaspoon (1.25ml) cayenne pepper (optional)
  • 1/2 cup (118ml) chicken broth
  • 2 tablespoons (30ml) Worcestershire sauce
  • 1 tablespoon (15ml) lemon juice
  • 2 tablespoons (28g) unsalted butter
  • 2 tablespoons (14g) chopped fresh parsley, for garnish
  • Salt and black pepper, to taste

Instructions:

  1. Bring water and salt to a boil in a large saucepan. Slowly whisk in the grits. Reduce heat to low, cover, and simmer, stirring occasionally, until thickened and creamy (about 20-25 minutes). Stir in heavy cream, cheese, butter, and pepper. Taste and adjust seasoning.
  2. While the grits are cooking, heat olive oil in a large skillet over medium heat. Add chopped bacon and cook until crisp. Remove bacon with a slotted spoon and set aside, reserving the bacon fat in the skillet.
  3. Add onion and bell pepper to the skillet with the bacon fat and cook until softened (about 5 minutes). Add minced garlic and cook for 1 minute more, until fragrant.
  4. Add shrimp to the skillet and sprinkle with cayenne pepper (if using). Cook until pink and opaque (about 2-3 minutes per side), being careful not to overcook.
  5. Pour in chicken broth, Worcestershire sauce, and lemon juice. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly. Stir in butter until melted and smooth.
  6. Spoon creamy grits into bowls. Top with shrimp and gravy. Garnish with cooked bacon and fresh parsley. Serve immediately.