prep: 10 minutes
cook: under 25 minutes
cool: none
2 cups chicken broth
1 cup quick-cooking grits
1 teaspoon kosher salt
8 ounces sharp white Cheddar cheese, grated (about 2 cups)
½ cup heavy cream
3 tablespoons unsalted butter
1 teaspoon garlic powder
Freshly ground black pepper
4 slices thick-cut bacon, chopped
1 pound large shrimp, peeled and deveined
1 garlic clove, minced
1 tablespoon minced chives
1 teaspoon smoked paprika
1. In a large saucepan, combine the broth and 2½ cups water and bring to a boil over high heat. Pour in the grits and salt, stirring constantly. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 8 minutes. Stir in the Cheddar, cream, butter, garlic powder, and pepper. Remove from the heat and cover to keep warm.
2. In a skillet, cook the bacon over medium heat, stirring occasionally, until crispy, about 8 minutes. Use a slotted spoon to remove the bacon to paper towels, reserving the drippings in the pan.
3. Increase the heat to medium-high and add the shrimp and garlic to the skillet. Cook, stirring occasionally, until the shrimp turn pink, 4 to 6 minutes.
4. Divide the grits among four bowls and top with the shrimp and bacon and a sprinkling of chives and paprika.
5. Store in an airtight container in the refrigerator for 3 to 5 days.
Makes 4 servings