Cut 4 slices of bacon into 1-inch pieces and cook in a large skillet over medium-low heat for 8-10 minutes, stirring occasionally, until crispy and fat is fully rendered. Transfer bacon to a paper towel-lined plate and leave 2 tablespoons fat in the pan.
4 slices bacon
Bring 4 cups chicken broth to a boil in a medium saucepan. Whisk in 1 cup stone-ground grits, reduce heat to low, and simmer for 20-25 minutes, whisking every 3-5 minutes, until grits are thick and tender. Remove from heat, stir in 1 cup shredded sharp cheddar and 2 tablespoons butter until melted, then cover to keep warm.
1 cup stone-ground grits, 4 cups chicken broth, 1 cup sharp cheddar cheese, 2 tbsp butter
Heat the reserved bacon fat in the skillet over medium heat. Add 3 minced garlic cloves and cook for 1-2 minutes, stirring constantly, until fragrant but not browned.
3 cloves garlic, 4 slices bacon
Add 1 lb peeled, deveined shrimp to the skillet in a single layer. Cook for 2-3 minutes per side without moving them, until they turn pink and opaque. Season with salt and black pepper, then squeeze 2 tablespoons lemon juice over the top.
1 lb shrimp, salt, black pepper, 2 tbsp lemon juice
Divide grits among 4 bowls, top with shrimp and crispy bacon, then garnish with sliced green onions. Serve hot.
3 green onions, 1 lb shrimp, 4 slices bacon
