Shrimp and Grits

Things are still very crazy with us as we are attempting to sell our house and move. We are in temporary housing so cooking these days is nothing elaborate because I have none of my kitchen things to use.

HOWEVER, we live on the coast and can get GREAT seafood at AWESOME prices, it looks like I’ll be venturing into some seafood cooking. This is a traditional dish that everyone loves and this one is SUPER simple. Hope you enjoy it as much as we did—it’s a Bobby Flay recipe!

Ingredients

• 4 cups water
• Salt and pepper
• 1 cup stone-ground grits
• 3 tablespoons butter
• 2 cups shredded sharp cheddar cheese
• 1 pound shrimp, peeled and deveined
• 6 slices bacon, chopped
• 4 teaspoons lemon juice
• 2 tablespoons chopped parsley
• 1 cup thinly sliced scallions
• 1 large clove garlic, minced

Directions

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. sauté for 3 minutes.

Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

Notes from A Kitchen of Reality:

- I used the 5 minute quick cooking grits. I used the amounts indicated on the box for 4 servings instead of following what the recipe recommended. But I still added the butter and cheese that the recipe called for.

-  We were hungry so we did 1 1/2 lbs of fresh shrimp.

- I really can’t ever find what I’m looking for when it comes to recipes with scallions, shallots, and green onions, nor do I really know the difference. BUT I found green onions, so that is what I used.