Sensational One-Pan Cheesy Shrimp & Grits

In a large pan, bring chicken broth and water to a boil, seasoning with 1 teaspoon of kosher salt.

Reduce the heat to a simmer and whisk in the corn grits. Cook for 10 minutes, stirring regularly, until the grits have absorbed the liquid and are tender.

Stir in the butter and shredded cheddar until combined. Season with freshly ground black pepper.

In the same pan, push the grits to one side and cook the bacon over medium heat for about 8 minutes, until crispy. Remove bacon, chop it into small pieces, and set aside.

Drain all but 2 tablespoons of bacon fat from the pan.

Season the shrimp with dried oregano and paprika. Add shrimp, sliced green onions, and minced garlic to the pan.

Cook the shrimp mixture, stirring occasionally, for about 4 minutes or until the shrimp is pink and cooked through.

Stir in the lemon juice.

Serve shrimp over the cheesy grits in the pan, and top with chopped bacon and additional green onions for garnish.