Shrimp and Grits

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  4.5 cup Low Sodium Chicken Broth
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  1 cup Grits, Stone-Ground, Dry
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  1 cup Whole Milk
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  6 tbsp Unsalted Butter
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  1 cup Cheddar Cheese
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  1 tsp 1 teaspoon kosher salt
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  6 Bacon(168g)
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  1 lbs Shrimp
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  1 tsp Paprika, Smoked
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  0.5 tsp Cayenne Pepper, Ground
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  3 Garlic(9g)
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  2 tbsp Tomato Paste
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  1 Tomato, Cherry(17g)
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  1 Bell Pepper(119g)
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  3 Green Onion (Scallion)(45g)
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  0.3 cup Parsley, Fresh
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  Lemon Wedges, For Serving

Instructions

1. 1Bring the chicken broth to a boil in a medium saucepan over high heat. Slowly whisk in the grits while stirring constantly to prevent lumps. Reduce heat to low, cover, and simmer for 20–25 minutes, stirring often, until the grits are thick, creamy, and tender with no gritty texture.
2. 2Stir the milk, butter, and sharp cheddar into the cooked grits until completely smooth and creamy. Cover and keep warm over low heat.
3. 3Heat a large skillet over medium heat. Add the bacon and cook for 5–7 minutes, stirring occasionally, until crispy and the fat is rendered. Transfer the bacon to a paper towel–lined plate using a slotted spoon, leaving 2 tablespoons of bacon fat in the skillet.
4. 4Add the fresh garlic to the bacon fat and cook over medium heat for 1 minute, stirring, until fragrant. Stir in the tomato paste and cook for 1 minute until it darkens slightly.
5. 5Add the cherry tomatoes and bell pepper to the skillet and cook over medium heat for 3–5 minutes, stirring occasionally, until the tomatoes soften and begin to break down.
6. 6Add the shrimp to the skillet and season with smoked paprika, cayenne pepper, and salt. Cook for 1–2 minutes per side over medium heat until the shrimp turns opaque pink with no translucent centers.
7. 7Return the bacon to the skillet and stir in the green onions and fresh parsley. Toss to coat everything in the sauce, then remove from heat.
8. 8Divide the grits evenly into 4 shallow bowls while hot. Top each with the shrimp and vegetable mixture, serve with lemon wedges.