Shrimp and Grits

Bring 4 cups of vegetable broth to a boil in a large pot. Slowly whisk in 1 cup grits to avoid lumping, stirring constantly.

Reduce heat to low and simmer for 20–25 minutes, stirring frequently, until the grits are thick and creamy. If too thick, add more broth as needed.

Stir in 3 tablespoons butter and 0.5 cup grated cheddar cheese. Season with salt to taste. Cover and keep warm.

In a large skillet over medium-high heat, cook 4 slices chopped bacon until crispy. Transfer to a paper towel and set aside, leaving about 1 tablespoon bacon fat in the pan.

Add 1 diced onion and 3 minced garlic cloves to the skillet and sauté for 2–3 minutes until softened and fragrant.

Increase heat to high and add 1.5 lbs shrimp. Sauté for 2–3 minutes per side until they turn pink and opaque. Do not overcook.

Pour in 0.5 cup heavy cream and 2 tablespoons lemon juice. Sprinkle with 1 teaspoon paprika and stir gently to combine. Simmer for 1–2 minutes.

Return the bacon to the skillet and toss to combine. Taste and adjust seasoning as needed.

Divide the creamy grits among serving bowls. Top with the shrimp and sauce, dividing evenly.

Garnish with sliced green onion and serve immediately while the grits are hot and creamy.