Ingredients

• 4 stripss bacon , cut into 1/4-inch pieces
• 0.25 cups water
• 2 tablespoons heavy whipping cream
• 2 teaspoons lemon juice
• 1 dash Worcestershire sauce
• 4 cups water
• 2 tablespoons unsalted butter
• 1 teaspoon salt
• 1 cup white grits
• 0.5 cups shredded white Cheddar cheese
• 1 pound shrimp , peeled and deveined
• 0.5 teaspoons Cajun seasoning
• 0.5 teaspoons salt , or to taste
• 0.25 teaspoons ground black pepper
• 1 pinch cayenne pepper
• 1 tablespoon minced jalapeño pepper
• 2 tablespoons minced green onion
• 3 cloves garlic , minced
• 1 tablespoon chopped fresh parsley

Instructions

1. 1 Gather the ingredients.
2. 2 Cook bacon in a large skillet over medium-high heat, turning occasionally, until almost crisp, 5 to 7 minutes. Transfer bacon to a dish; reserve drippings in the skillet.
3. 3 Whisk 1/4 cup water, cream, lemon juice, and Worcestershire sauce together in a bowl.
4. 4 Combine 4 cups water, butter, and 1 teaspoon salt in a pot; bring to a boil. Whisk in grits; bring to a simmer, reduce heat to low, and cook until creamy, 20 to 25 minutes. Off heat, stir in Cheddar cheese.
5. 5 Season shrimp with Cajun seasoning, 1/2 teaspoon salt, black pepper, and a pinch of cayenne pepper in a large bowl.
6. 6 Heat bacon drippings in the skillet over high heat. Add shrimp; cook 1 minute. Flip shrimp; add jalapeño and cook until fragrant, about 30 seconds.
7. 7 Stir cream mixture, bacon, green onion, and garlic into shrimp mixture; cook and stir until shrimp cooked through, 3 to 4 minutes, adding water as necessary to thin sauce. Off heat, stir in parsley.
8. 8 Ladle grits into a bowl; top with shrimp and sauce.

Nutrition per serving