INGREDIENTS
2 1/4 cups low-sodium chicken broth, divided
2 cups water
Kosher salt
1 cup quick-cooking grits
3 TBSP. unsalted butter, divided
1/2 cups freshly grated Parmesan
6 oz. bacon, cut into
1/4-inch slices
1 onion, diced
1 lb. shrimp, peeled and deveined
3 cloves garlic, grated
Freshly ground black pepper
2 green onions, thinly sliced
DIRECTIONS
In a small pot over medium-high heat, bring 2 cups broth and water to a boil.
Add 1/2 tsp. salt and slowly pour in grits while stirring to keep smooth.
Cook according to package instructions, then stir in 1 TBSP butter and Parmesan cheese. Keep warm.
Meanwhile, in a large cast-iron skillet over medium heat, cook bacon until crispy.
Place bacon on a plate and set aside, reserving 2 TBSP bacon fat.
Cook onions and garlic over medium heat until softened, 4 minutes.
Pour in remaining 1/4 cup of broth, bring to a boil and simmer until slightly thickened, 3 to 4 minutes.
Add shrimp and season with salt and pepper.
Stir until shrimp are pink and cooked through, then turn off heat and add remaining 2 TBSP butter and green onions.
Serve shrimp over grits with a spoonful of sauce.
Top with crumbled bacon and green onions.
