2 c. low-sodium chicken broth
2 c. water
1 c. corn grits
4 tbsp. butter, divided
1 c. shredded cheddar
freshly ground black pepper
6 slices bacon
1 lb. large shrimp, peeled and deveined
1 tsp. dried oregano
1/4 tsp. paprika
4 green onions, thinly sliced, plus more for garnish
2 cloves garlic, minced
juice of 1/2 lemon
1. In a medium saucepan, bring chicken broth and water to a boil and season generously with salt. Reduce heat so mixture is at a simmer then whisk in grits. Simmer, stirring often, until grits have absorbed liquid and are very tender, 10 minutes. Stir in butter and cheese, then season with salt and pepper.
2. Meanwhile, in a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Leave about 2 tablespoons bacon fat in skillet and drain bacon on a paper towel-lined plate before chopping into small pieces.
3. Season shrimp with oregano and paprika then add shrimp, green onions, and garlic to skillet. Cook, stirring occasionally, until shrimp is pink and cooked through, about 4 minutes. Stir in lemon juice.
4. Serve shrimp over grits and top with chopped bacon.