Southern Shrimp and Grits My Easy Weeknight - Seafood Portal

Ingredients

• 4 cups (950 ml) Chicken broth, low sodium
• 1 cup (175 g) Stone-ground grits (not instant!)
• 4 tablespoons (57g) Unsalted butter
• 1/2 cup (50 g) Sharp cheddar cheese, shredded
• 1/4 cup (50 ml) Heavy cream
• Salt and freshly ground black pepper to taste
• 1 tablespoon (15 ml) Olive oil
• 1 pound (450 g) Large shrimp, peeled and deveined
• 4 slices bacon, cooked and crumbled, reserve 1 tablespoon bacon fat
• 1/2 cup (75 g) Andouille sausage, sliced
• 1 small yellow onion, finely chopped (about 1/2 cup)
• 2 cloves garlic, minced
• 1 green bell pepper, seeded and chopped (about 1/2 cup)
• 1/2 teaspoon Smoked paprika
• 1/4 teaspoon Cayenne pepper (optional, for heat)
• 1/2 cup (120 ml) Chicken broth, low sodium
• 2 tablespoons (30 ml) Lemon juice, fresh
• 2 tablespoons (30 ml) Chopped fresh parsley, for garnish