SHRIMP & GRITS BY PAULA DEEN

Shrimp & Grits By Paula Deen

(Serves 8 as an appetizer or 4 as a main course)

1 C stone-ground grits
Salt & pepper
¼ C (½ stick) butter (a little less)
2 C shredded sharp cheddar cheese (1 C +/-)
1 pound shrimp, peeled & deveined, left whole if small & roughly chopped if medium or large
6 slices bacon, chopped into tiny pieces (4 slices)
4 tsp fresh lemon juice
2 T chopped fresh parsley (we used cilantro)
1 C thinly sliced green onions, white & green parts
1 large clove garlic, minced

1. In a medium saucepan, bring 4 C water to a boil. Add the grits & salt & pepper to taste. Stir well with a whisk. Bring back to a boil then cover & reduce the heat to the lowest possible setting to simmer. Stir often & cook the grits until all the water is absorbed, about 10 to 15 minutes. Remove from the heat & stir in the butter & cheese. Keep covered until ready to serve.

2. Rinse the shrimp & pat dry. Fry the bacon in a large skillet until browned & crisp, then drain on a paper towel. Add the shrimp to the bacon grease in the skillet & sauté over medium heat just until they turn pink, about 3 minutes. Do not overcook! Immediately add the lemon juice, parsley, green onions, & garlic. Remove the skillet from the heat.

3. Pour the grits into a serving bowl. Pour the shrimp mixture over the grits. Garnish with the bacon bits.

4. If you are serving this as an appetizer, spoon ¼ C grits onto a bread or salad plate. Top with ¼ C of the shrimp mixture. Garnish with a sprinkling of crisp bacon & serve immediately.

Serves 8 as an appetizer or 4 as a main course.