Add 3 cups broth and milk to a medium-sized pot and bring to a boil. Stir in grits and bring back to a boil. Once boiling, cover the pot with a lid and reduce heat to medium-low. Simmer for 20-25 minutes, stirring every 5-10 minutes to prevent clumping.
3 cups chicken broth, 1 cup milk, 1 cup grits
Once the grits are cooked, mix in butter, cheddar cheese, if desired, salt and black pepper, to taste.
3 Tbsp. butter, ½ cup cheddar cheese, 1 ¼ tsp. salt, ¼ tsp. black pepper
While the grits are cooking add chopped bacon to a large skillet over medium heat. Cook for 8-10 minutes, or until crispy. Remove bacon from the skillet using a slotted spoon and let drain on a paper towel lined plate. Reserve 2 tablespoons of bacon drippings.
4 oz. bacon
Add chopped onion and bell pepper and cook for 3 minutes. Mix in garlic and continue sauteing for another minute.
½ cup sweet onion, ½ cup red bell pepper, 3 cloves garlic
Push vegetables to the side and add shrimp to the skillet in a single layer. Sprinkle Cajun seasoning over them. Cook for 2-3 minutes, or until the shrimp become opaque and their tails begin to curl.
1 ¼ tsp. salt, 1 lb. shrimp
Pour in ¼ cup broth and scrape the bottom of the pan to deglaze it. Add bacon back into the skillet for a minute or two to warm up.
¼ cup chicken broth
Serve 5-6 shrimp over grits with 1 tablespoon of green onions and 1 tablespoon of chopped parsley. Add a squeeze of fresh lemon juice, too, if you'd prefer. Enjoy!
¼ cup green onions, Lemon juice, ¼ cup parsley