Chef John's Shrimp and Grits

Recipe View 7 mins Render the Bacon: In a large skillet over medium-high heat, cook the diced bacon, turning occasionally, until almost crisp, about 5-7 minutes. Transfer the bacon to a plate lined with paper towels, reserving the flavorful drippings in the skillet.

Recipe View 1 mins Prepare the Cream Sauce Base: In a small bowl, whisk together the 1/4 cup water, heavy cream, lemon juice, and Worcestershire sauce. Set aside.

Recipe View 25 mins Cook the Grits: In a medium saucepan, combine the 4 cups of water, butter, and 1 teaspoon of salt. Bring to a rolling boil. Gradually whisk in the grits. Reduce the heat to low, cover, and simmer, stirring occasionally, until the grits are creamy and thickened, about 20-25 minutes. Remove from heat and stir in the shredded Cheddar cheese until melted and smooth.

Recipe View 1 mins Season the Shrimp: In a large bowl, season the shrimp with the Cajun spice blend, 1/2 teaspoon of salt, black pepper, and a pinch of cayenne pepper. Toss to coat evenly.

Recipe View 8 mins Sauté the Shrimp and Build the Sauce: Heat the reserved bacon drippings in the skillet over high heat. Add the seasoned shrimp and cook for 1 minute. Flip the shrimp and add the minced jalapeño. Cook until fragrant, about 30 seconds. Stir in the cream mixture, cooked bacon, green onion, and garlic. Cook and stir until the shrimp are pink and cooked through, about 3-4 minutes, adding a splash of water if needed to thin the sauce to your desired consistency.

Recipe View 1 mins Finish and Serve: Remove the skillet from the heat and stir in the chopped fresh parsley. Ladle the cheesy grits into bowls and top with the succulent shrimp and flavorful sauce. Serve immediately.