The Beast

Step 1. In a medium saucepan, bring the chicken broth to a boil. Slowly whisk in the grits and a pinch of salt. Reduce heat to low, cover, and simmer for 25-30 minutes, whisking occasionally to prevent sticking, until the grits are tender and creamy.

Step 2. While the grits are cooking, place the diced bacon in a large skillet over medium heat. Fry until crisp, then remove the bacon bits with a slotted spoon and drain on paper towels. Keep approximately 2 tablespoons of the bacon fat in the skillet.

Step 3. Pat the shrimp dry and toss them in a small bowl with the Cajun seasoning until evenly coated.

Step 4. Increase the skillet heat to medium-high. Add the shrimp in a single layer and sear for 1-2 minutes per side until pink and just cooked through. Remove the shrimp from the skillet and set aside.

Step 5. In the same skillet, add the diced bell pepper and onion. Sauté for 5 minutes until softened. Stir in the minced garlic and cook for another 60 seconds until fragrant.

Step 6. Once the grits are finished, stir in the heavy cream, 2 tablespoons of butter, and the shredded cheddar cheese until completely melted and smooth.

Step 7. Add the remaining tablespoon of butter and the lemon juice to the skillet with the vegetables, scraping up any browned bits from the bottom. Return the shrimp and bacon to the pan and toss to coat in the light pan sauce.

Step 8. Spoon the creamy grits into shallow bowls, top with the shrimp and vegetable mixture, and garnish generously with sliced green onions.