Shrimp 'n Bacon Grits

INGREDIENTS

• 2 1/4 c. low-sodium chicken broth
• 2 c. water
• kosher salt
• 1 c. quick cooking grits
• 3 tbsp. unsalted butter
• 1/2 c. grated Parmesan
• 6 oz. bacon, cut into 1/4" slices
• 1 onion, diced
• 1 garlic clove, grated
• 1 lb. shrimp, peeled and deveined
• Freshly ground black pepper
• 2 scallions, thinly sliced

DIRECTIONS

1. In a small pot over medium-high heat, bring 2 cups broth and 2 cups water to a boil. Add 1/2 tsp salt and slowly pour in grits while stirring to keep smooth. Cook according to package instructions. Stir in 1 tbsp butter and Parmesan. Keep warm.
2. Meanwhile, in a large cast-iron skillet over medium heat, cook bacon until brown. Place bacon on a plate and set aside, reserving 2 tbsp bacon fat.
3. Cook onions and garlic over medium heat until softened, 4 minutes. Pour in 1/4 cup broth, bring to a boil, and simmer until slightly thickened, 3 to 4 minutes. Add shrimp and season with salt and black pepper. Stir until shrimp are pink and cooked through, turn off heat, and add 2 tbsp butter and scallions.
4. Serve shrimp over grits with a spoonful of sauce. Top with crumbled bacon and scallions.