Ingredients:
- 1 c. water
- 1 c. heavy cream
- 1/2 c. stoneground grits
- 1/2 tsp. salt, divided
- 1/4 tsp. black pepper
- 1 c. smoked gouda
- 3 strips bacon, chopped
- 1 lb. shrimp, peeled and deveined
- 2 tsp. minced garlic
- 4 tsp. lemon juice
- 1/2 c. scallions, chopped
- 1/2 c. tomatoes. chopped
Instructions:
- In a heavy bottomed, medium sized pot combine water, cream, 1/4 tsp. salt and pepper.
- Bring to a boil and then reduce to a simmer.
- Add grits and whisk well. Cover and cook, whisking every few minutes, until thickened and creamy. Add cheese to the grits and whisk again to combine and melt the cheese. Remove from heat and set aside.
- In a sauté pan over medium high heat cook chopped bacon until crisp. Remove bacon from pan with slotted spoon and set aside. Reserve 2 tbsp. of the bacon grease and dispose of the remainder and wipe out the pan.
- Add reserved 2 tbsp. bacon grease back to the pan and add garlic, sauté until fragrant and then add shrimp to the pan.
- Continue to sauté until shrimp begin to curl. Quickly add remaining salt, lemon juice, reserved bacon, scallions, and tomatoes. Sauté for one minute more or until shrimp are fully cooked and opaque.
- Check for seasoning and adjust as needed.
- Serve shrimp over grits topped with more scallion, tomato and parsley, if desired.
Serve four.