Chef John's Southern Shrimp and Grits

Heat a large skillet over medium-high heat, stirring the bacon occasionally until it reaches almost crispiness, taking around 5 to 7 minutes. Transfer the cooked bacon to a separate dish and reserve the flavorful liquid left in the skillet.

Combine 1/4 cup of water, cream, lemon juice, and Worcestershire sauce in a bowl, whisking the ingredients together until smooth.

In another pot, combine 4 cups of water, butter, and a pinch of salt. Bring the mixture to a boil before whisking in grits. Reduce heat to low and let it simmer until the mixture turns creamy, taking around 20 to 25 minutes. Once done, remove from heat and stir in Cheddar cheese.

Sprinkle Cajun seasoning, 1/2 teaspoon of salt, black pepper, and a pinch of cayenne pepper over shrimp in a large bowl.

Heat the reserved bacon drippings from earlier in the skillet over high heat, adding the shrimp immediately. Cook for 1 minute before flipping and adding jalapeño, cooking until fragrant, approximately 30 seconds. Combine the cream mixture, cooked bacon, green onion, and garlic into the shrimp mixture, cooking until the shrimp is fully cooked through, about 3 to 4 minutes. Add water as needed to thin the sauce.

Finally, stir in some parsley into the cooked shrimp mixture before ladling the creamy grits into a bowl. Top with the cooked shrimp and sauce, creating a delicious dish.