Creamy, comforting Southern-style shrimp and grits with tender shrimp in a savory sauce, served over buttery cheese grits.

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In a saucepan, bring water (or stock) to a boil. Slowly whisk in grits, reduce heat, and simmer until thickened, about 20–25 minutes, stirring occasionally.
Stir in butter and cheddar cheese until melted and creamy. Season with salt and pepper. Keep warm.
In a large skillet over medium heat, cook chopped bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving bacon fat in pan.
Add diced onion and bell pepper to skillet. Cook until softened, about 4–5 minutes. Add garlic, paprika, cayenne (if using), salt and pepper; cook 1 minute more.
Add shrimp to skillet in a single layer. Cook until pink and opaque, about 2 minutes per side.
Stir in lemon juice, parsley, and cooked bacon. Taste and adjust seasoning as needed.
Serve shrimp mixture spooned over warm cheesy grits. Garnish with extra parsley or lemon wedges if desired.

For extra flavor, substitute half of the water with chicken stock when cooking grits.
Feel free to swap cheddar for gouda or pepper jack for a spicy kick.
Add sliced green onions on top for garnish.
Leftovers keep well in fridge for 2–3 days—reheat gently with a splash of milk.