• 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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