4 servingsPrep Time
4 slices: bacon, cut into 1/4-inch pieces
1/4 cup: water
2 tablespoons: heavy whipping cream
2 teaspoons: lemon juice
1 dash: Worcestershire sauce
4 cups: water
2 tablespoons: butter
1 teaspoon: salt
1 cup: white grits
1/2 cup: shredded white Cheddar cheese
1 pound: shrimp, peeled and deveined
1/2 teaspoon: Cajun seasoning
1/2 teaspoon: salt, or to taste
1/4 teaspoon: ground black pepper
1 pinch: cayenne pepper
1 tablespoon: minced jalapeno pepper
2 tablespoons: minced green onion
3 cloves: garlic, minced
1 tablespoon: chopped fresh parsley
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost crisp, 5 to 7 minutes. Remove from heat and transfer bacon to a dish, leaving drippings in the skillet.
Whisk 1/4 cup water, cream, lemon juice, and Worcestershire sauce together in a bowl.
Stir 4 cups water, butter, and 1 teaspoon salt together in a pot; bring to a boil. Whisk grits into pot, bring to a simmer, reduce heat to low, and cook until grits are creamy, 20 to 25 minutes. Remove from heat and stir white Cheddar cheese into grits.
Place shrimp in a large bowl and season with Cajun seasoning, 1/2 teaspoon salt, black pepper, and a pinch of cayenne pepper.
Heat skillet with bacon drippings over high heat. Cook shrimp in hot bacon fat in a single layer for 1 minute. Turn shrimp and add jalapeno; cook until fragrant, about 30 seconds. Stir cream mixture, bacon, green onion, and garlic to shrimp mixture; cook and stir, adding water as necessary to thin the sauce, until shrimp are cooked through, 3 to 4 minutes. Remove from heat and stir in parsley.
Ladle grits into a bowl and top with shrimp and sauce.
Calories: 434 kcal
Carbohydrates: 33.2 g
Cholesterol: 226 mg
Fat: 19.5 g
Fiber: 0.9 g
Protein: 30.1 g
Sodium: 1498 mg