• 2 lbs. uncooked shrimp, peeled and deveined
• 1/2 teaspoon salt
• 1 pinch cayenne pepper
• 1 lemon, juiced
• 1 pound andouille sausage, cut into 1/4-inch slices
• 5 slices bacon
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 onion, cut into half-rings
• 1 teaspoon minced garlic
• ¼ cup butter
• ¼ cup all-purpose flour
• 1 cup chicken broth
• 1 Tablespoon Worcestershire sauce
• 1 cup quick grits
• 4 cups water
• 1/4 teaspoon salt (or more to taste)
• 1/2 cup butter
• 1 cup shredded sharp cheddar cheese
• 1/2 cup heavy whipping cream

In a bowl, season shrimp with salt and cayenne pepper. Add the lemon juice, mix to combine, and set aside to marinate.

Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, about 5 to 8 minutes. Remove sausage from the skillet.

Add bacon to the same skillet. Cook over medium-high heat until evenly browned, about 5 minutes per side. Leaving the bacon drippings in the skillet, transfer bacon to paper towels to drain, allowing to cool a little, and then chop into small pieces.

Add bell peppers, onion, and garlic to the bacon drippings. Cook and stir until the onion is translucent, about 8 minutes. Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.

In a small saucepan, melt butter over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8-10 minutes, keeping from burning. Pour the roux over the sausage, shrimp, and vegetables.

Place the skillet over medium heat, add the chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink. Turn off the stove and lid the skillet to keep warm.

Cook the quick grits according to package instructions (adjusting water and salt, if necessary). Add the butter and stir to melt and incorporate fully. Add the cheddar cheese next, stirring to melt and incorporate. Add the heavy whipping cream last (as this will cool down the grits enough to not melt the butter and cheese efficiently), stirring to combine fully.

Spoon grits onto plates, making a small well in the middle, and serve shrimp mixture over top.