Cook Grits: Bring broth to a boil. Once boiling, whisk the broth as you slowly pour the grits in, to prevent clumping. Return to a boil, then stir, reduce heat to low, cover with a lid then cook for 20-30 minutes, stirring every few minutes to make sure they’re not sticking to the bottom of the pot, until water is absorbed. They will be thickened and tender, but should be soft, smooth and not overly thick/pasty.

Season Grits: Stir in butter until melted. Stir in cheese, or heavy cream. Taste and season with salt, if needed.

Cook Bacon: While grits are cooking, add bacon slices to a skillet. Turn heat to medium and cook for several minutes, stirring often, until fat is rendered and bacon is crispy. Remove bacon to a plate.

Cook Shrimp: Turn heat to medium high and add shrimp to the pan with bacon grease. Cook for 1-2 minutes, just until the bottoms start to turn pink, then flip to the other side and cook an additional 1-2 minutes (don’t overcook the shrimp). Remove shrimp to a plate and cover to keep warm.

Cook Gravy Sauce: Reduce heat to medium. Add butter to the pan. Once butter is melted, add chopped onion, bell pepper, and garlic to the pan and sauté for 2 minutes, until tender. Whisk in flour and cook, stirring for 1 minute. Slowly stir in 1 1/2 cups chicken broth. Add Cajun seasoning, old bay seasoning, and cayenne pepper. Cook until sauce is thickened to gravy consistency. Taste and add salt or other seasonings if needed, to taste.

Remove from heat and add shrimp and bacon back to the pan.

Serve: Place a large spoonful of grits (about 3/4 cup) onto a plate, smoothing into an even layer. Add a spoonful of shrimp and gravy on top. Garnish with green onions, fresh parsley, and squeeze a little lemon juice on top.

Store leftover grits in the fridge for up to 5 days. Enjoy leftover shrimp within 2 days.