Ingredients:

0.5x

1x

2x

4x

Grits

•   1 cup Stone-Ground Grits
•   4 cup Chicken Stock
•   2 tbsp Butter
•   1 cup Sharp White Cheddar Cheese (Shredded)
•   1/4 cup Heavy Cream
•   Salt and Black Pepper  (To Taste)

For the Shrimp

•   1 pound Large Shrimp (peeled and deveined)
•   4 slices Bacon (chopped)
•   1 Shallot (finely diced)
•   1 Bell Pepper (diced)
•   3 Garlic (cloves, minced)
•   1/2 tsp Smoked Paprika
•   1/2 tsp Cajun Seasoning
•   1/2 Dry White Wine
•   1 tsp Lobster Base (optional)
•   2 tbsp Butter (unsalted)
•   Juice of 1/2 Lemon
•   2 Green Onion (sliced)
•   Fresh Parsley (for garnish)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Instructions

1. Bring the chicken stock to a boil. Slowly whisk in the grits, reduce the heat to low, and cook until thick and creamy, stirring occasionally. Stir in the butter, white cheddar, and heavy cream if using. Season with salt and pepper.
2. In a large skillet, cook the chopped bacon until crispy. Remove and set aside, leaving the bacon drippings in the pan.
3. Add the shallot and bell pepper to the skillet and cook until softened, about 3 to 4 minutes. Stir in the garlic and cook for another 30 seconds.
4. Season the shrimp with smoked paprika and Cajun seasoning.
5. Add the shrimp to the skillet and cook for about 1 minute per side.
6. Pour in the white wine and let it simmer for 2 to 3 minutes until slightly reduced.
7. Stir in the lobster base, butter, lemon juice, and cooked bacon.
8. Spoon the creamy grits into bowls and top with the shrimp and white wine pan sauce.
9. Garnish with green onions and fresh parsley.