Shrimp and Grits

Cheesy Grits:

1 cup quick-cooking grits
4 cups water
1/4 teaspoon salt
3 tablespoons butter
2 tablespoons heavy cream
1 1/2 cups shredded sharp cheddar cheese
Shrimp:

6 slices smoked bacon
1 pound large shrimp, peeled and deveined
2 teaspoons Cajun seasoning
1/8 teaspoon ground cayenne pepper
1 tablespoon vegetable oil
1 red bell pepper, finely chopped
3 green onions, chopped
3 cloves garlic, minced
1/4 cup low-sodium chicken or vegetable broth
1 teaspoon Worcestershire Sauce
2 teaspoons lemon juice
Instructions:

Boil water, add salt and grits, simmer until tender. Remove from heat, stir in butter, cream, and cheddar cheese.
In a skillet, crisp bacon, chop coarsely, and reserve bacon grease. Cook shrimp in bacon fat with Cajun seasoning and cayenne pepper for 1 minute per side. Transfer shrimp to a plate.
Add vegetable oil to the skillet, cook red pepper until tender, then add green onions and garlic for 1 minute. Introduce chicken broth, Worcestershire Sauce, and lemon juice. Return shrimp and bacon to the skillet, heat for 1 minute.
Spoon cheesy grits into a bowl, top with shrimp mixture, and serve immediately.
Notes for culinary success:

Quick grits are the optimal choice for this recipe.
Utilize high-quality smoked bacon and retain the bacon grease.
Choose wild-caught, peeled, deveined shrimp for optimal taste.
Sprinkle seasoning on shrimp while in the pan for enhanced flavor.
Serve promptly, as shrimp doesn’t reheat well. Store leftovers in the fridge for up to 3 days and reheat with caution.
Savor the rich flavors and Southern charm of this delectable Shrimp and Grits, a culinary experience that captivates the palate and leaves a lasting impression.