Step 1: Gather and Prep

• Gather all ingredients: 4 strips bacon, 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, ½ teaspoon Cajun seasoning, ½ teaspoon salt, ¼ teaspoon black pepper, 1 pinch cayenne pepper, 1 tablespoon minced jalapeño, 2 tablespoons minced green onion, 3 cloves minced garlic, and 1 tablespoon chopped parsley.
• Peel and devein shrimp if not already done; mince jalapeño, green onion, garlic, and parsley.

Tip: Prep ingredients ahead to streamline cooking, as the shrimp cooks quickly.

Step 2: Cook the Bacon

• In a large skillet over medium-high heat, cook 4 strips bacon (cut into 1/4-inch pieces), turning occasionally, until almost crisp, 5-7 minutes.
• Transfer bacon to a dish, reserving drippings in the skillet.

Tip: Cook bacon until just shy of crisp to avoid overcooking when reheated.

Step 3: Prepare the Sauce Base

• In a small bowl, whisk together ¼ cup water, 2 tablespoons heavy whipping cream, 2 teaspoons lemon juice, and 1 dash Worcestershire sauce. Set aside.

Tip: Whisk thoroughly to combine for a smooth sauce.

Step 4: Cook the Grits

• In a pot, combine 4 cups water, 2 tablespoons unsalted butter, and 1 teaspoon salt; bring to a boil.
• Whisk in 1 cup white grits, reduce heat to low, and simmer until creamy, 20-25 minutes, stirring occasionally.
• Remove from heat and stir in ½ cup shredded white Cheddar cheese until melted.

Tip: Stir grits occasionally to prevent sticking; add a splash of water if they thicken too much.

Step 5: Season the Shrimp

• In a large bowl, toss 1 pound peeled and deveined shrimp with ½ teaspoon Cajun seasoning, ½ teaspoon salt, ¼ teaspoon black pepper, and a pinch of cayenne pepper.

Tip: Pat shrimp dry before seasoning for better adhesion and browning.

Step 6: Cook the Shrimp

• Heat the reserved bacon drippings in the skillet over high heat.
• Add the seasoned shrimp and cook for 1 minute.
• Flip the shrimp, add 1 tablespoon minced jalapeño, and cook until fragrant, about 30 seconds.
• Stir in the cream mixture, reserved bacon, 2 tablespoons minced green onion, and 3 cloves minced garlic.
• Cook, stirring, until the shrimp are cooked through (pink and opaque), 3-4 minutes, adding a splash of water if the sauce thickens too much.
• Remove from heat and stir in 1 tablespoon chopped fresh parsley.

Tip: Cook shrimp just until opaque to avoid toughness; the sauce should be slightly loose.

Step 7: Serve

• Ladle the cheesy grits into bowls.
• Top with the shrimp and sauce, ensuring each serving gets bacon, shrimp, and sauce.

Tip: Serve immediately to enjoy the grits’ creamy texture and the shrimp’s freshness.