Shrimp and Grits
Recipe courtesy Martha Nesbit via Food Network.com
4 cups water
Salt and pepper
1 cup stone-ground grits
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced scallions
1 large clove garlic, minced
Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes (I always use the 5 minute grits). Remove from heat and stir in butter and cheese.
Rinse shrimp and pat dry. Fry the 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.
Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.
Note: This is the original recipe but I usually tweak it a bit to make it a little healthier. We like a mixture of 2% velveeda and cheddar cheese for the grits and only add 1 TBS of butter; I usually only use 4-5 piece of bacon (but knock yourself out if you are a bacon fanatic!); I also drain out most of the grease before I put the shrimp in. I cut the lemon juice to 1 TBS; and one CUP of scallions (green onions)? Seriously? I use about 1/2 cup. Oh and I use 2 cloves of garlic because I. love. garlic. period. 😀