Southern Shrimp and Cheesy Grits with Bacon

Combine chicken broth and evaporated milk in a large saucepan, then place it over high heat to bring the mixture to a rolling boil. Next, add grits and salt to the saucepan, stirring constantly as you return the mixture to a boil. Once boiling, decrease the heat to a low simmer and cover the saucepan, allowing the grits to cook slowly for approximately 5 minutes, stirring frequently.

During this time, melt 1 cup of Cheddar cheese by stirring it into the saucepan until fully incorporated. Remove the grits from the heat and set them aside, keeping them warm for serving.

In a separate cooking vessel, heat a large skillet over medium heat. Cook and stir the crispy bacon in the hot skillet until it reaches a golden brown color, taking about 8 to 10 minutes. Use a slotted spoon to transfer the cooked bacon to a plate lined with paper towels, leaving behind most of the bacon drippings in the skillet.

Return the skillet to medium heat and cook the shrimp, bell pepper, and onion in the remaining bacon drippings until the shrimp turn pink and are no longer translucent from the inside, while the bell pepper becomes tender. This process should take around 5 to 8 minutes.

Once cooked, stir the crispy bacon into the shrimp mixture.

Finally, spread the cooked grits evenly in a serving dish and top them with the shrimp mixture. Finish by sprinkling an additional 1 tablespoon of Cheddar cheese over the top for garnish.