This is our third attempt at this meal tonight, and it’s incredibly tasty.
Stir in the butter and cheddar cheese until melted and smooth. Keep warm.
In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the skillet.
Add the onion and bell pepper to the skillet and sauté until soft, about 5 minutes.
Stir in the garlic and cook for another minute until fragrant.
Add the shrimp to the skillet, season with cayenne pepper, salt, and pepper, and cook until the shrimp are pink and opaque, about 3-4 minutes.
Return the bacon to the skillet and stir in the lemon juice and half of the parsley.
Serve the shrimp mixture over a bed of grits, garnished with the remaining parsley.
Variations & Tips
For a creamier texture, substitute half of the water with milk when cooking the grits. If you prefer a spicier kick, add more cayenne pepper or a splash of hot sauce. You can also experiment with adding diced tomatoes or okra to the shrimp mixture for extra flavor and texture. For a vegetarian version, omit the shrimp and bacon, and use vegetable broth in place of water for the grits.
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