Direction

1. Cook bacon in a large skillet over medium-high heat, turning occasionally, until almost crisp, 5 to 7 minutes. Transfer bacon to a dish; reserve drippings in the skillet.
2. Whisk 1/4 cup water, cream, lemon juice, and Worcestershire sauce together in a bowl.
3. Combine 4 cups water, butter, and 1 teaspoon salt in a pot; bring to a boil. Whisk in grits; bring to a simmer, reduce heat to low, and cook until creamy, 20 to 25 minutes. Off heat, stir in Cheddar cheese.
4. Season shrimp with Cajun seasoning, 1/2 teaspoon salt, black pepper, and a pinch of cayenne pepper in a large bowl.
5. Heat bacon drippings in the skillet over high heat. Add shrimp; cook 1 minute. Flip shrimp; add jalapeño and cook until fragrant, about 30 seconds. Stir cream mixture, bacon, green onion, and garlic into shrimp mixture; cook and stir until shrimp cooked through, 3 to 4 minutes, adding water as necessary to thin sauce. Off heat, stir in parsley.
6. Ladle grits into a bowl; top with shrimp and sauce.