In a large skillet over medium heat, sauté bacon until brown and crisp this may take about 3-5 minutes.
Remove bacon form skillet and transfer to a plate. There will be some bacon drippings left in the pan (about 3 tablespoons).
Add about 1 Tablespoons of oil / butter to the pan. Followed by shrimp.
Season with Cajun salt, and sauté shrimp for about 3-4 minutes. Set aside
Then add garlic, paprika, bell pepper, parsley, and green onions.
Add about 1/4 cup broth or more -adjust to preference .
Continue cooking for another 3 minutes. Add shrimp towards the last minute, together with lemon juice if desired , adjust to taste.
Throw in the crisp bacon
Adjust seasonings with salt and pepper.
Remove and serve over grits
Start by adding water, milk, bay leaf and salt to a heavy sauce- pan.
Bring to a boil.
Gradually whisk in the grits, until you have added the whole thing in the pot, a little at a time.
Keep stirring with a whisk to prevent any lumps.
You may have to remove sauce- pan from heat while trying to get rid of lumps – if needed.
Reduce heat and cook grits at a bare simmer, covered, stirring frequently, until water is fully absorbed and grits thickened. This will take you about 15 minutes.
Remove grits from heat; add butter and cheese, stirring with a whisk until cheese melts.
Assemble the dish by placing the grits at the bottom of a shallow bowl, Cajun shrimp and it’s sauce.
Enjoy piping hot!