Ingredients
Scale
For the Grits
- 2/3 cup stone‑ground or old‑fashioned grits
- 2 cups chicken stock or broth
- 2 cups milk
- 1 cup shredded cheddar cheese
- 3 tbsp butter
- Salt and black pepper, to taste
For the Shrimp & Topping
- 1 lb large fresh shrimp, peeled & deveined (tails on or off)
- 1/2 cup shredded cheddar cheese
- 4 slices crispy bacon, chopped (reserve 2 Tbsp grease)
- 1 tbsp Cajun seasoning (plus extra for garnish)
- 2 green onions, thinly sliced
Instructions
- In a medium pot over medium‑high heat, bring chicken stock and milk to a gentle simmer.
- Stir in the grits, reduce the heat to low, cover, and cook for 10–15 minutes, stirring occasionally until tender.
- Remove the pot from the heat and stir in butter and shredded cheddar cheese until fully melted; season with salt and black pepper, adding a splash of milk if the mixture becomes too thick.
- Meanwhile, heat a large skillet over medium heat and add the chopped bacon, cooking until crispy.
- Transfer the bacon to a paper‑towel‑lined plate, leaving two tablespoons of bacon grease in the skillet.
- Season the shrimp with Cajun seasoning, then add them to the hot skillet and sear for about two minutes per side, until opaque and cooked through (165°F).
- Divide the creamy grits among serving bowls and sprinkle a little extra cheddar cheese on top so it melts into the hot grits.
- Using a slotted spoon, transfer the sautéed shrimp onto the grits, then scatter the crispy bacon pieces and sliced green onions over everything.
- Finish with a light dusting of Cajun seasoning for an extra kick of flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner