Cheesy Bacon Shrimp and Grits
A classic Southern dish that you can make just in minutes. These shrimp are a creamy, comforting bowl of happiness.
- 2 cups low-sodium chicken broth
- 2 cups water
- 1 cup corn grits
- 4 tbsp butter divided
- 1 cup shredded cheddar
- freshly ground black pepper
- 6 slices bacon
- 1 lb large shrimp peeled and deveined
- 1 tsp dried oregano
- 1/4 tsp paprika
- 4 green onions thinly sliced, and more for garnish
- 2 cloves garlic minced
- 1/2 lemon juice
In a medium saucepan, bring chicken broth and water to a boil and season generously with salt. Reduce heat so the mixture is at a simmer then whisk in grits. Simmer, stirring often, until grits have absorbed liquid and are very tender, 10 minutes. Stir in butter and cheese, then season with salt and pepper.
Meanwhile, in a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Leave about 2 tablespoons bacon fat in skillet and drain bacon on a paper towel-lined plate before chopping into small pieces.
Season shrimp with oregano and paprika then add shrimp, green onions, and garlic to skillet. Cook, stirring occasionally, until shrimp are pink and cooked through, about 4 minutes. Stir in lemon juice.
Serve shrimp over grits and top with chopped bacon.