Southern Shrimp and Grits

Ingredients

• 1 cup stone-ground grits
• 3 cups water
• 1 cup whole milk
• 1 cup shredded sharp cheddar cheese
• 3 tablespoons unsalted butter, divided
• 1 teaspoon kosher salt, plus more to taste
• 4 slices bacon, diced
• 1 pound large shrimp, peeled and deveined
• 1 teaspoon cajun seasoning
• 1/2 yellow onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 3/4 cup low-sodium chicken broth
• 1 tablespoon fresh lemon juice
• 2 tablespoons sliced scallions, for garnish

Instructions

1. In a medium saucepan, bring 3 cups water and 1 cup milk to a boil over medium-high heat.
2. Whisk in 1 cup stone-ground grits and 1 teaspoon salt, then reduce the heat to low, cover, and simmer for 20 to 25 minutes, stirring every few minutes, until thick and creamy.
3. Stir 1 cup shredded cheddar and 2 tablespoons butter into the finished grits until melted; cover and keep warm off heat.
4. While the grits cook, toss the shrimp with 1 teaspoon Cajun seasoning in a bowl and set aside.
5. In a large skillet over medium heat, cook the diced bacon for 6 to 7 minutes until crisp; remove with a slotted spoon and set aside, leaving the fat in the pan.
6. Add the diced onion and bell pepper to the bacon fat and cook over medium heat for 4 to 5 minutes until softened.
7. Add the minced garlic and cook for 30 seconds until fragrant, then push the vegetables to one side of the skillet.
8. Add the seasoned shrimp to the skillet in a single layer and cook for 2 minutes per side, until pink, opaque, and reaching an internal temperature of 145 degrees F; do not overcrowd the pan or the shrimp will steam instead of sear.
9. Pour in 3/4 cup chicken broth and 1 tablespoon lemon juice, scraping up any browned bits, and simmer for 2 minutes until slightly thickened.
10. Stir the remaining 1 tablespoon butter into the sauce off heat until glossy.
11. Spoon the warm grits into bowls, top with the shrimp and pan sauce, and scatter the reserved bacon and sliced scallions on top before serving.

Nutrition

Calories	520
Protein	34 g
Fat	27 g
Carbs	36 g
Fiber	2 g
Sodium	980 mg

Estimated per serving