Shrimp and grits is a very simple recipe, but make sure you have everything ready before you start cooking the shrimp. They only take a few minutes to sauté, so you don't have time to run and chop scallions or juice a lemon. Once everything is assembled, this recipe is a snap. To make things even easier, you can make the grits a bit ahead since they stay hot a very long time.

Ingredients

• 4 strips bacon, cut into 1/4-inch pieces
• ¼ cup water
• 2 tablespoons heavy whipping cream
• 2 teaspoons lemon juice
• 1 dash worcestershire sauce
• 4 cups water
• 2 tablespoons unsalted butter
• 1 teaspoon salt
• 1 cup white grits
• ½ cup shredded white cheddar cheese
• 1 pound shrimp, peeled and deveined
• ½ teaspoon cajun seasoning
• ½ teaspoon salt, or to taste
• ¼ teaspoon ground black pepper
• 1 pinch cayenne pepper
• 1 tablespoon minced jalapeño pepper
• 2 tablespoons minced green onion
• 3 cloves garlic, minced
• 1 tablespoon chopped fresh parsley

Directions

1. Cook bacon in a large skillet over medium-high heat, turning occasionally, until almost crisp, 5 to 7 minutes. Transfer bacon to a dish; reserve drippings in the skillet.
2. Whisk 1/4 cup water, cream, lemon juice, and Worcestershire sauce together in a bowl.
3. Combine 4 cups water, butter, and 1 teaspoon salt in a pot; bring to a boil. Whisk in grits; bring to a simmer, reduce heat to low, and cook until creamy, 20 to 25 minutes. Off heat, stir in Cheddar cheese.
4. Season shrimp with Cajun seasoning, 1/2 teaspoon salt, black pepper, and a pinch of cayenne pepper in a large bowl.
5. Heat bacon drippings in the skillet over high heat. Add shrimp; cook 1 minute. Flip shrimp; add jalapeño and cook until fragrant, about 30 seconds. Stir cream mixture, bacon, green onion, and garlic into shrimp mixture; cook and stir until shrimp cooked through, 3 to 4 minutes, adding water as necessary to thin sauce. Off heat, stir in parsley.
6. Ladle grits into a bowl; top with shrimp and sauce.