Shrimp and Grits

Start the grits: Bring water to a boil in a heavy saucepan. Slowly whisk in the grits to prevent lumps. Reduce heat to low, cover, and simmer, stirring frequently, for 25-30 minutes until creamy and tender.

Season the shrimp: While grits cook, toss shrimp with paprika, garlic powder, salt, and pepper. Set aside at room temperature.

Cook the bacon: In a large skillet over medium heat, cook bacon until crispy, about 6-8 minutes. Transfer to paper towels and crumble when cool enough to handle. Reserve bacon fat in the pan.

Sear the shrimp: Increase heat to medium-high. Add seasoned shrimp to the bacon fat in a single layer. Cook without moving for 1-2 minutes until pink on the bottom. Flip and cook 1 minute more. Transfer to a plate.

Build the sauce: Reduce heat to medium. Add garlic to the pan and saute 30 seconds until fragrant. Add chicken broth, scraping up any browned bits. Simmer until reduced by half, about 3-4 minutes.

Finish the grits: When grits are tender, stir in milk, butter, and cheddar cheese. Season with salt and white pepper. Keep warm over very low heat, adding more milk if needed to maintain creamy consistency.

Finish the sauce: Add lemon juice and cayenne to the reduced broth. Return shrimp to the pan and toss to coat in the sauce. Cook just until shrimp are heated through, about 1 minute.

Plate the dish: Spoon creamy grits into shallow bowls. Top with shrimp and pan sauce. Scatter crumbled bacon and sliced green onions over the top.

Serve immediately: Shrimp and grits waits for no one! Serve immediately while the grits are creamy and the shrimp are perfectly tender. Offer hot sauce on the side for those who like extra heat.