Prep Time::25 mins
Cook Time::30 mins
Total Time::55 mins
Servings::4
Ingredients
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4 strips bacon, cut into 1/4-inch pieces
¼ cup 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
½ cup shredded white Cheddar cheese
1 pound shrimp, peeled and deveined
½ teaspoon Cajun seasoning
½ teaspoon salt, or to taste
¼ teaspoon 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
Directions
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.
Whisk 1/4 cup water, cream, lemon juice, and Worcestershire sauce together in a bowl.
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.
Season shrimp with Cajun seasoning, 1/2 teaspoon salt, black pepper, and a pinch of cayenne pepper in a large bowl.
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. 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.
Ladle grits into a bowl; top with shrimp and sauce.