shrimp and grits



2 cups chicken broth

 1 cup half and half

 1 cup quick-cooking grits

 1/2 teaspoon kosher salt

 1 teaspoon freshly ground pepper

 1 stick of unsalted butter

 2 cups (8 ounces) shredded Cheddar cheese

 6 slices bacon, chopped

 2 pounds medium shrimp, peeled and deveined

 1 tablespoon fresh lemon juice

 2 tablespoons chopped fresh parsley

 1 green pepper, diced or chopped small

6 green onions, chopped

 2 garlic cloves, minced


Cook bacon in a large nonstick skillet (or better yet, a cast iron skillet) over medium heat 5 minutes or until crisp; remove bacon from pan. (DO NOT THROW AWAY ALL THAT BACON FAT DELICIOUSNESS! You’re going to use that to cook the shrimp). Let the bacon cool and then break into pieces. Set aside on paper towels.

Bring chicken broth, half and half and butter to a boil over medium-high heat; stir in grits. Cook, stirring often, 5 to 7 minutes or until thickened. Remove from heat; stir in salt, pepper and cheese. If it gets too thick for you, you can add more half and half a little bit at a time until it’s to your liking. Set aside, and keep warm.

Cook shrimp in the same pan you used for the bacon over medium-high heat 3 minutes or until ALMOST pink, stirring occasionally. Add lemon juice, chopped parsley, green pepper, green onions and the garlic cloves. Cook for another 5 minutes. Stir in bacon.

Spoon grits onto plates or into shallow bowls; top with shrimp mixture.