Shrimp and Grits Recipe

Cook the bacon in a large skillet over medium heat until almost crisp. Turn off the heat. Remove the bacon with a slotted spoon and reserve. Leave about 1 tablespoon of bacon fat in the pan; set aside. To cook the grits: In a medium saucepan, bring the water, butter, and salt to a boil. Whisk in the grits, and reduce heat to low. Cook, stirring occasionally, until smooth and creamy, about 20 minutes. Turn off the heat and stir in the cheese. Cover and reserve until the shrimp are done. To cook the shrimp: Mix the water, cream, lemon juice, and Worcestershire sauce in a small bowl and set aside. Add the shrimp, Cajun seasoning, salt, black pepper, and cayenne to a mixing bowl. Toss with a spatula until the shrimp are coated evenly with the seasonings. Turn the heat back on high under the skillet. When you see the first wisp of smoke, quickly add the shrimp mixture. Use tongs to distribute the shrimp into a single layer. Turn the heat down medium-high and cook for 1 minute. Turn the shrimp over and cook for 1 minute more. Add the garlic, green onions, jalapeno, and reserved bacon, cook stirring for 2 minutes. Add the liquid mixture and cook, stirring, for 1-2 minutes more, or until the shrimp are cooked through. Turn off the heat and stir in the parsley. Spoon the cheesy grits into bowls and top with the shrimp. More cayenne can be used to dust the top if a spicier version is desired.