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Step 1
In a medium saucepan, bring the stock to a boil.
Step 2
Whisk in the grits and cook over moderately high heat, stirring vigorously at first to eliminate lumps (Continue to stir periodically until thickened and the grains are tender- about 4 - 5 minutes total. If using regular grits, they will take up to 45 minutes)
Step 3
Add the cream, butter and cheese and gently stir. Cover and remove from heat.
Step 4
Meanwhile, in a large skillet, cook the bacon over medium-high heat until crispy.
Step 5
Transfer cooked bacon to paper towel-lined plate.
Step 6
Pour out all but about 4 tablespoons of bacon fat in the skillet and re-heat.
Step 7
Sprinkle black pepper all over the shrimp and then add to the hot skillet and cook until curled and pink, about 3 minutes.
Step 8
Stir in the garlic, parsley, scallions, paprika, Worcestershire, Tabasco and lemon juice.
Step 9
Meanwhile, crumble the bacon into slightly smaller pieces, set aside.
Step 10
Spoon the warm, cheesy grits into 4 shallow serving bowls and top each with a quarter of the shrimp mixture.
Step 11
Garnish with bacon and reserved scallions. Serve at once!