• 4 cups water
  • Pinch of salt and pepper
  • 1 cup stone-ground, old-fashioned grits
  • 3 tablespoons butter
  • 1 ¼ cup shredded sharp cheddar cheese
  • 1 cup shredded white cheddar cheese
  • 1 pound shrimp, peeled and deveined
  • 6 slices bacon, chopped
  • 4 teaspoons lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1 cup thinly sliced scallions
  • 1 large clove garlic, minced

1. Bring water to a boil. Add salt and pepper. Add grits, cover with a lid, and cook until water is absorbed, 20 to 25 minutes. Stir occasionally. Remove from heat and stir in butter and cheese.

2. Rinse shrimp and pat dry. Fry bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions, and garlic. Saute for
3 minutes.

3. Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

yield: 4 servings

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Carla Witt Ford
Written by Carla Witt Ford
A native West Virginian, Carla has been adding her touch to photography, print, and other areas of design for more than half of her life. Before joining WV LIVING she was a photographer for the government and an adjunct photography professor at Fairmont State University (BS Graphic Design alumna). As a BFA graduate from the West Virginia University School of Design, she seeks to share the beauty of her beloved state through her work. Whether it is with wit or wisdom, as an artist, she is always looking for new ways to make her audience sit up and take notice.