Shrimp and Grits
4 cups water
1 cup stone-ground grits
3 tablespoons butter
1 cup sharp cheddar cheese, grated
1 pound shrimp, peeled, deveined and chopped
6 slices bacon, chopped
4 tsp lemon juice
2 tbsp chopped parsley
1 cup scallions, chopped
1 large clove garlic, minced
Salt and Pepper
Bring water to a boil. Whisk in grits and cook, about 20 to 25 minutes, stirring often. Remove from heat and stir in butter and cheese.
Fry the bacon in a large skillet until browned. Remove bacon. In the bacon grease, cook shrimp breifly, about 1 mintue. Add lemon juice, chopped bacon, parsley, scallions, and garlic. Saute for another 3 minutes, until the shrimp is opaque. Remove from heat and season with salt and pepper.
Add shrimp mixture to grits and mix well. Serve immediately.
It is OK to email this member (but you must sign in first).