A comforting southern dish with creamy grits, smoky bacon, and juicy shrimp tossed in a savory lemon-butter sauce.

Scale

1 lb large shrimp, peeled and deveined

2 tbsp olive oil or butter

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

½ tsp cayenne pepper

Salt and pepper, to taste

1 tbsp lemon juice

1 tbsp parsley, chopped

1 cup stone-ground grits

4 cups water or chicken broth

1 cup heavy cream or milk

2 tbsp butter

1 cup shredded cheddar cheese

4 slices bacon, chopped

1 small onion, diced

2 cloves garlic, minced

½ cup dry white wine

1 cup chicken broth

1 tbsp Worcestershire sauce

1 tsp hot sauce

1 tbsp lemon juice

1. Boil broth and add grits; cook until tender and creamy.

2. Stir in butter, cream, and cheese; season to taste.

3. Season shrimp with spices and cook in butter until pink.

4. Cook bacon until crispy; sauté onion and garlic.

5. Add wine, broth, sauces, and lemon juice to create sauce.

6. Combine shrimp with sauce and toss to coat.

7. Serve shrimp and sauce over grits; garnish with parsley.

Add cheese to grits for a richer flavor. Adjust spice level with cayenne or hot sauce.