1 cup stone-ground grits
3 cups water
1 cup milk
1 teaspoon salt
1 cup Gouda cheese, shredded
2 tablespoons butter
1 pound large shrimp, peeled and deveined
6 slices bacon, chopped
1 small onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 cup chicken or vegetable broth
1 tablespoon Cajun seasoning
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
In a saucepan, bring water, milk, and salt to a boil. Gradually whisk in the grits, reduce heat, and simmer for about 20 to 25 minutes, stirring occasionally until they are thickened.
Stir in the shredded Gouda cheese and butter into the cooked grits until melted and well combined. Set the grits aside and keep them warm.
In a large skillet, cook the bacon over medium heat until it’s crispy. Remove bacon from the skillet using a slotted spoon and place them on a paper towel-lined plate.
In the same skillet with the bacon drippings, add the onion, garlic, and bell pepper. Cook until the onion becomes translucent and the pepper is softened, which should take about 5 minutes.
Add the shrimp to the skillet and cook for about 2 to 3 minutes on each side until pink and opaque.
Remove the shrimp from the skillet and set them aside.
Pour the chicken or vegetable broth into the skillet and scrape the bottom to deglaze the pan. Allow the broth to simmer for a few minutes until it’s slightly reduced.
Add the cooked bacon back into the skillet along with the Cajun seasoning, salt, and pepper. Stir well to combine.
Return the cooked shrimp to the skillet and cook for an additional 1 to 2 minutes, allowing the flavors to meld together. Remove the skillet from the heat.
To serve, spoon the cheesy grits into bowls and top with the shrimp and bacon mixture. Garnish with fresh parsley and enjoy!