Crispy bacon wrapped shrimp served over buttery, garlic-infused grits.
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In a medium saucepan, bring the chicken broth and milk to a gentle boil over medium-high heat.
Whisk in the grits and a pinch of salt; reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally until creamy.
While grits cook, toss the shrimp in Cajun seasoning until evenly coated.
Wrap each shrimp with a half-slice of bacon and secure with a toothpick if necessary.
In a large skillet over medium heat, fry the bacon-wrapped shrimp until the bacon is crispy and shrimp are opaque, about 3-4 minutes per side.
Once the grits are tender, stir in the butter, minced garlic, and shredded cheddar cheese until fully melted and incorporated.
Remove the shrimp from the skillet and drain briefly on paper towels; if using maple syrup, lightly brush it over the warm bacon.
Spoon the garlic grits into bowls, top with the crispy shrimp, and garnish with fresh parsley.
