Ingredients:

  • 1 cup stone ground yellow or white grits
  • 2 cups low-sodium chicken broth
  • 1 cup water
  • 1 cup 2% milk
  • 0.5 tsp fine sea salt
  • 0.5 cup sharp white cheddar cheese, shredded
  • 1 tbsp unsalted butter
  • 1 lb large shrimp, peeled and deveined
  • 2 strips thick cut bacon, diced
  • 1 tbsp extra virgin olive oil
  • 1 tbsp low-sodium Cajun seasoning
  • 0.5 large green bell pepper, finely diced
  • 0.5 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp fresh lemon juice
  • 0.25 cup chicken stock
  • 2 green onions, thinly sliced

Instructions:

  1. Combine 2 cups chicken broth, 1 cup water, and 0.5 tsp salt in a heavy saucepan and bring to a rolling boil.
  2. Slowly rain in 1 cup stone ground grits while whisking constantly. Note: This prevents the starch from forming lumps early on.
  3. Reduce heat to the lowest setting, cover, and cook for 40-45 minutes until the grains are tender and the liquid is absorbed.
  4. Stir in 1 cup 2% milk, 0.5 cup cheddar, and 1 tbsp butter until the cheese is fully melted and the texture is silky.
  5. In a large skillet, cook 2 strips diced bacon over medium heat until mahogany brown and crispy. Remove bacon but keep the fat.
  6. Add 1 tbsp olive oil to the bacon fat, then toss in 0.5 diced onion and 0.5 diced bell pepper until the onions are translucent and fragrant.
  7. Toss 1 lb shrimp with 1 tbsp Cajun seasoning and 2 cloves minced garlic.
  8. Increase heat to medium high and add shrimp to the skillet. Cook 2 minutes per side until they turn opaque and form a light crust.
  9. Pour in 0.25 cup chicken stock and 1 tsp lemon juice, scraping the bottom until a thin, glossy sauce forms.
  10. Spoon the grits into shallow bowls, top with the shrimp mixture, and garnish with the reserved bacon and 2 sliced green onions.