Shrimp and Cheesy Grits

I came across this recipe for shrimp and grits on Pinterest the other day and immediately thought it would be a dish DH would love.  He loves grits but I had never cooked (or eaten) them before.  I'm pretty open to trying new foods, but the idea of shrimp and grits seemed weird to me.  Being the good wife that I am, though, I made them for DH and ended up eating two helpings myself.  I left out the scallions because I didn't have any, but I think they would be very tasty.  We both agreed that, while the bacon is good in this, it would be good without it too. 

Shrimp and Cheesy Grits
kevinandamanda.com

2 cups water
2 chicken bouillon cubes or 2 tsp chicken bouillon granules
2 tablespoons butter
1/2 cup quick grits
1 cup sharp cheddar cheese, shredded
1 pound shrimp, peeled and deveined, without tails
cajun seasoning

4 slices thick cut bacon
2 teaspoons fresh lemon juice
1/4 cup thinly sliced scallions
1 garlic clove, minced

Arrange bacon on a cooling rack (like for cookies) and set the rack on a sheet pan (something with a lip all the way around). Place the bacon in a cold oven, then turn the oven on to 400 degrees F. Cook the bacon for 15 mins on each side, or until done. Chop into bite-sized pieces and reserve the bacon grease from the bottom of the pan.

In a medium saucepan, bring water, bouillon, butter and grits to a boil. Reduce heat to low and simmer for about 7 mins, until grits are thickened and tender. Remove from heat and stir in cheese.

Add 1-2 tablespoons of the bacon grease to a medium skillet over medium high heat. Season the shrimp with plenty of cajun seasoning. Add the shrimp to the skillet and cook until the shrimp turn pink, about 1 minute per side. Lower the heat to medium and add the bacon, scallions, garlic, and squeeze in some lemon juice. Cook for another 1-2 minutes until the garlic and scallions are softened and the shrimp are done.

Serve the grits in bowl and top with the shrimp.  Serves 2.