Cook the grits in a mixture of chicken stock and milk. I also added a little butter for extra richness. Then, cook up some bacon until it’s crispy, then remove it from the pan and chop it up when it’s cool. Pat the shrimp dry and season it with salt and pepper, and sauté the shrimp in the bacon fat. This will only take a few minutes, since shrimp is really fast to cook. Add some butter and chicken stock to the shrimp. Once the butter is melted, turn off the heat so the shrimp doesn’t overcook. The butter will melt into everything and the chicken stock will help deglaze the pan, making a super flavorful sauce to spoon over the grits. SO GOOD! Stir in some shredded cheese into the grits. YUM. I used cheddar https://www.bowlofdelicious.com/easy-classic-shrimp-and-grits/