# Components:
→ For the Grits
01 - 1 cup stone-ground grits
02 - 4 cups low-sodium chicken broth (or water for vegetarian option)
03 - 1 cup whole milk
04 - 3 tbsp unsalted butter
05 - 1 cup sharp cheddar cheese, shredded
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
→ For the Cajun Shrimp
08 - 1 lb large shrimp, peeled and deveined
09 - 1 tbsp Cajun seasoning
10 - 2 tbsp olive oil
11 - 1/2 tsp smoked paprika
12 - 2 cloves garlic, minced
13 - 1/2 tsp salt
14 - 1/4 tsp cayenne pepper (optional, for extra heat)
→ For the Sauce
15 - 4 slices thick-cut bacon, diced
16 - 1 small yellow onion, finely chopped
17 - 1/2 red bell pepper, diced
18 - 1/2 green bell pepper, diced
19 - 1/2 cup low-sodium chicken broth
20 - 2 tbsp fresh parsley, chopped
21 - 1 tbsp fresh lemon juice
# Directions:
01 - In a medium saucepan, bring chicken broth and milk to a boil. Gradually whisk in grits. Reduce heat to low and simmer, stirring frequently, until thick and creamy, about 20-25 minutes. Stir in butter, cheddar cheese, salt, and black pepper. Cover and keep warm.
02 - In a large skillet over medium heat, cook diced bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving drippings in the skillet. Add onion and bell peppers to the skillet. Sauté until softened, about 4-5 minutes.
03 - In a bowl, toss shrimp with Cajun seasoning, smoked paprika, salt, cayenne (if using), and olive oil. Push vegetables to the side of the skillet, add shrimp in a single layer, and cook 2 minutes per side until pink and opaque. Add minced garlic, sauté 30 seconds until fragrant. Pour in chicken broth and lemon juice, stir to combine, and simmer 1-2 minutes until slightly reduced.
04 - Spoon grits into bowls. Top with shrimp and sauce. Sprinkle with cooked bacon and fresh parsley. Serve immediately.
