Ingredients
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1 cup stone-ground grits
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2 cups shredded sharp Cheddar cheese
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3 tablespoons unsalted butter
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salt and ground black pepper to taste
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6 strips bacon, chopped
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1 pound shrimp, peeled and deveined
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1 cup thinly sliced scallions
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2 tablespoons chopped fresh parsley
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4 teaspoons lemon juice
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1 large clove garlic, minced
Directions
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Cook grits until tender according to package directions. Off heat, stir in Cheddar cheese and butter; season with salt and black pepper. Cover and set aside.
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Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, leaving drippings in the skillet.
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Meanwhile, rinse shrimp; pat dry.
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Cook shrimp in drippings in the same skillet over medium heat until begin to turn opaque, about 2 minutes. Add bacon, scallions, parsley, lemon juice, and garlic; continue cooking until shrimp are bright pink, about 3 minutes more.
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Spoon grits into a serving bowl. Add shrimp mixture; mix well. Serve immediately.
