Shrimp and Grits

By johnwhorfin

Ingredients

• 4 cups water
• 1 cup stone ground grits (also known as polenta)
• salt and pepper
• 3 Tablespoons unsalted butter
• 1 cup sharp cheddar cheese, shredded
• 1 pound shrimp, peeled and deveined without the tails
• 6 slices bacon
• 4 teaspoons fresh lemon juice
• 2 Tablespoons parsley, chopped
• 1/2 cup thinly sliced scallions
• 1 large garlic clove, minced

Details

Adapted from joythebaker.com

Preparation

Step 1

Bring water to a boil. Add grits to the boiling water while whisking to prevent clumps. Add a bit of salt and pepper. Lower heat, bring to simmer and cover until water is absorbed. Follow the directions on your box of grits or polenta. Cooking times vary. Once thick, remove from heat and stir in butter and shredded cheese.

Rinse and pat shrimp dry. Fry the bacon in a large skillet. When cooked through remove from the pan and add shrimp into the bacon grease pan. Cook until shrimp turn pink. Add lemon juice, bacon, scallions, garlic and parsley. Cook for another three minutes.

Spoon the grits into a serving bowl and top with shrimp mixture. Serve immediately.