Creamy cheddar grits topped with Cajun shrimp, smoky bacon and a buttery lemon pan sauce. Southern comfort food that looks impressive without making dinner complicated.
Bring 1 cup chicken broth, 1 cup whole milk and ½ tsp kosher salt to a gentle boil. Slowly whisk in ½ cup grits. Reduce the heat to low and cook according to the package directions, stirring occasionally.
Stir 1 Tbsp butter and ½ cup sharp cheddar into the cooked grits. Add black pepper to taste. If they get too thick, loosen them with a small splash of milk. Grits should slowly settle into the bowl, not stand there like mashed potatoes.
Cook 3 chopped slices of bacon in a large skillet over medium heat until crisp. Transfer the bacon to a paper-towel-lined plate and leave about 1 Tbsp of bacon fat in the skillet.
Pat the ¾ lb shrimp dry. Season with 1 tsp Cajun seasoning and ¼ tsp smoked paprika. Dry shrimp sear. Wet shrimp steam. You want the first one.
Heat the bacon fat over medium-high. Add the shrimp in a single layer and cook 1–2 minutes per side until almost cooked through. Transfer them to a plate. Don't wait until they're completely done—they're coming back.
Reduce the heat to medium. Add 2 minced garlic cloves and cook for about 30 seconds. Pour in ⅓ cup chicken broth, scrape up the browned bits and simmer for about 2 minutes. Stir in 1 Tbsp butter and 1 Tbsp fresh lemon juice.
Return the shrimp and crispy bacon to the skillet. Toss everything in the sauce for 30–60 seconds, just until the shrimp are cooked through and glossy. Taste before adding any extra salt—the bacon and Cajun seasoning already showed up ready to work.
Spoon the creamy cheddar grits into shallow bowls. Top with the shrimp, bacon and buttery lemon pan sauce. Finish with 2 sliced scallions and a little black pepper. Serve it hot.
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