Shrimp and Grits

In a large skillet, cook the bacon over low heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the skillet.

In a large bowl, combine the shrimp with Old Bay seasoning, paprika, garlic powder, onion powder, cumin, and black pepper. Toss to coat evenly and set aside.

In a medium saucepan, bring the chicken stock to a boil.

Slowly whisk in the quick grits. Reduce heat and simmer, stirring frequently, until the grits are thick and creamy, about 5-7 minutes.

Stir 1/2 cup of heavy cream, butter, mozzarella, and white cheddar cheese into the grits until fully melted and combined. Keep warm.

Add the sliced shallot, chopped green onions, and minced garlic to the skillet with the bacon grease. Sauté for 1-2 minutes until fragrant.

Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through.

In a small bowl, whisk together the lemon juice, Worcestershire sauce, and the remaining 1/4 cup of heavy cream.

Pour the cream sauce over the shrimp in the skillet. Stir to combine and let it simmer for a minute to create a pan sauce.

To serve, spread the cheesy grits on a platter. Top with the shrimp and drizzle with the pan sauce.

Crumble the cooked bacon and sprinkle it over the top, along with additional chopped green onions for garnish.