Instructions
Step 1: In a medium saucepan, bring water or chicken broth to a boil. Slowly whisk in grits, reduce heat, and simmer uncovered for 20–25 minutes, stirring occasionally until thickened.
Step 2: Stir in cheese, heavy cream, and butter. Season with salt and pepper to taste. Keep warm.
Step 3: While grits cook, season shrimp with paprika, garlic powder, salt, and pepper.
Step 4: In a skillet, cook chopped bacon until crispy. Remove with a slotted spoon and set aside, reserving 1 tablespoon of bacon fat.
Step 5: In the same skillet, add olive oil and seasoned shrimp. Cook over medium heat for 2–3 minutes per side until opaque and golden.
Step 6: Spoon creamy grits into bowls, top with shrimp, crumbled bacon, and chopped chives. Serve immediately.
Storage Information
Store leftovers in separate airtight containers in the refrigerator for up to 2 days. Reheat grits with a splash of water or milk to loosen the texture. Reheat shrimp gently in a skillet to maintain their texture and flavor.
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