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Creamy grits, plump shrimp, crispy bacon — Southern post workout comfort food that delivers carbs, protein, and the kind of satisfaction no protein shake can match.
1. Crisp bacon in a large skillet over medium heat, turning occasionally, until golden and crunchy, about 8-10 minutes. Transfer bacon to a paper towel-lined plate; reserve 2 tablespoons of bacon fat in the skillet for the shrimp.
2. In a saucepan, bring water and milk to a gentle simmer over medium heat. Gradually whisk in the grits, then lower heat and cook, stirring frequently, until thick and creamy, 12-15 minutes. Monitor closely to prevent scorching.
3. Stir butter, shredded cheddar, half of the kosher salt, and a pinch of black pepper into the cooked grits. Adjust consistency with a splash of hot water if needed. Cover to keep warm while preparing shrimp.
4. Toss peeled shrimp with paprika, garlic powder, remaining salt, and black pepper. Add seasoned shrimp to the reserved bacon fat in the skillet and sauté over medium-high heat until just opaque and curled, 2-3 minutes per side. Do not overcook.
5. Off heat, add lemon juice to the skillet and toss shrimp to coat. Spoon cheese grits onto plates, top with shrimp, crumbled bacon, and sliced scallions. Serve immediately for best texture.
