Shrimp and Grits

 

Ingredients

1 cup stone-ground grits

4 cups water (or 3 cups water + 1 cup milk for creamier grits)

1 teaspoon salt

3 tablespoons butter

1 cup shredded sharp cheddar cheese

For the shrimp:

1 pound large shrimp, peeled and deveined

4 slices bacon, chopped

1 tablespoon lemon juice

2 cloves garlic, minced

1/4 cup chopped green onions

1/4 teaspoon cayenne pepper

Salt and black pepper to taste

Instructions

Bring water (and milk if using) and salt to a boil in a saucepan. Stir in grits, reduce heat to low, and cook until thick and creamy, about 20–25 minutes, stirring often. Stir in butter and cheese until melted.

In a large skillet, cook bacon until crisp. Remove bacon and set aside, leaving drippings in the pan.

Add shrimp to the skillet, season with salt, pepper, and cayenne, and cook until pink—about 2–3 minutes per side. Add garlic, lemon juice, and green onions; cook 1 more minute.

Serve shrimp mixture over creamy grits and top with crumbled bacon.

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