Restaurant-Style Shrimp and Grits

Gather the ingredients.

Bring 2 1/2 cups water and 3 1/2 cups of the low-sodium chicken stock to a boil over medium-high heat in a large saucepan.

Whisk in 1 cup (153 grams) stone-ground grits and 1/2 teaspoon fine salt. Reduce the heat to medium-low and simmer, uncovered, whisking often, until the liquid is absorbed and the grits are thickened and tender, about 1 hour.

Remove the grits from the heat and stir in 1 cup (4 ounces) shredded sharp white cheddar cheese and 2 tablespoons of the unsalted butter.

Meanwhile, thinly slice the white and light green parts of 1 bunch green onions and transfer to a small bowl. Thinly slice the dark green tops and set aside.

Place 4 center-cut bacon slices in a large nonstick skillet over medium heat. Cook, flipping once, until the fat has rendered and the bacon is crispy, 8 to 10 minutes. Transfer the bacon to a plate lined with paper towels. Do not wipe the skillet clean.

Add 1 cup chopped green bell pepper, 6 cloves garlic, chopped, and the reserved white and light green parts of the green onions to the skillet with the bacon grease. Cook over medium heat, stirring often, until the peppers have softened, about 5 minutes

Stir in 1 pound large raw peeled and deveined shrimp, 1 to 2 teaspoons Creole seasoning, and remaining 1/2 cup chicken stock. Cook, stirring occasionally, until shrimp are just cooked through and no longer translucent, about 3 minutes

Using tongs, transfer the shrimp from the skillet to a large bowl. Cook the stock mixture until reduced by half, 1 to 2 minutes. Taste the sauce and add salt if needed.

Take the skillet off the heat and whisk in the remaining 2 tablespoons unsalted butter until the butter has melted and the sauce is thick and glossy, then stir in 1 teaspoon grated lemon zest, 1 tablespoon fresh lemon juice, and 2 tablespoons chopped parsley.

Return the shrimp to the skillet and toss to coat in the sauce

Chop the cooked bacon. Divide the grits evenly among 4 bowls. Top the grits with the shrimp and bacon and garnish with the reserved green onion tops.