Add the chicken broth, cream, grits, salt, and pepper to a dutch oven or large pot, and stir to combine. Place the pot over medium-high heat and bring to a boil. Cover and reduce to low.
Simmer for 20-25 minutes or to the time frame on the back of your grits packaging, frequently whisking until most of the liquid is absorbed.
Take off the heat and add the cheese and butter; stir until melted. Keep warm while you prepare the shrimp.
While the grits are simmering, add the chopped bacon to a large skillet over medium heat. Cook until crispy, about 10 minutes. Take the bacon out of the skillet and reserve 2 tablespoons of the bacon grease in the skillet.
Melt the butter in the skillet. Add the green onions, butter, seasoned salt, and pepper, and garlic and cook until fragrant, about 1 minute.
Add the shrimp and stir to combine, cook until they turn pink, about 3-5 minutes.
Add the lemon juice and stir everything to combine.
Add grits to a serving bowl, and top with the shrimp. Add the crispy bacon on top and more green onions, if desired.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
If you find your grits have gotten too thick, just put a splash of chicken broth in and stir.
Low sodium options can be used where possible.
Store leftovers in the fridge for up to 3 days, freeze for up to 3 months.
This does make a lot of grits. You may have some leftovers. They will thicken as they cool, to reheat, add a splash more of chicken broth to loosen it up.