​Start by rinsing the grits in cold water. Place the grits in a bowl, cover them with water, and stir. Any hulls or chaff will float to the top; skim these off and discard. Drain the grits using a fine-mesh strainer.

​In a large stockpot, bring 4 cups of chicken stock to a boil. Add the salt and garlic powder to the boiling water.

Whisk in the rinsed and drained grits. Reduce the heat to low to maintain a gentle simmer.

Cook the grits, stirring frequently with a spatula to prevent them from sticking to the bottom of the pot. This process will take about 45 minutes to an hour. The grits should become thick and creamy. If they become too thick, you can add a little more water or milk to achieve the desired consistency.

Once the grits are tender and creamy, stir in the butter, half and half, and shredded cheese. 

Season with a squeeze of fresh lemon juice or vinegar-based hot pepper sauce for brightness, and extra salt and black pepper if needed.

If the shrimp haven't been cleaned, remove the shells, and rinse in cold water. Drain well and reserve in a bowl.

Combine the herbs and spices for the homemade cajun seasoning.

Collect all of the ingredients needed for the shrimp gravy as this recipe cooks very quickly. 

Start by bringing a heavy skillet or cast-iron skillet up to medium-high heat. Add the butter and let it melt. Add in the spoonful of bacon fat (if using reserved bacon fat for extra flavor.)

Stir in all of the herbs and spices and stir well. Let cook for 1 min. 

Once it gets bubbly, add the shrimp and toss the shrimp with the butter mixture. Cook 1 minute. 

Add the beer and 1/2 cup of stock and cook 3-4 minutes.

Add the cornstarch slurry (cornstarch and water stirred into a white liquid) and whisk well. It will begin to thicken quickly. Turn the heat down to medium-low heat. 

Add the lemon juice or hot pepper sauce (and optional cream) to finish the dish. Cook for 1-2 minutes more stirring well.

Remove from the heat and taste for seasoning.

In a bowl, ladle a cup of the buttery grits. Top with a large serving of shrimp and gravy. Garnish with freshly diced green onion, parsley, or chives if desired.