- 1 cup quick cooking grits
- 4 cups water
- ½ tsp. salt
- 1 cup shredded sharp white cheddar cheese
- 2 T butter, divided
- 4 oz bacon, cut into ¼ inch slices
- 1 lb raw shrimp, shelled and deveined
- 1 small red bell pepper, seeded and small diced
- 2–3 green onions thinly sliced, white and pale green parts only
- 1 cup chicken or shrimp broth
- Salt and pepper to taste
- 2 T chopped parsley
- Tabasco sauce (optional)
- Bring 4 cups of water and ½ tsp salt to boil in a heavy bottomed pot. Slowly stir in the grits. (Using a wire whisk will help eliminate lumps.)
- Lower heat to a simmer and place a cover the pot. Simmer grits for 5 minutes. Add cheese and 1 T of butter to the pan. Stir to melt. Turn heat off under burner and cover pan to keep grits warm while making the shrimp.
- Place bacon in a large pan over medium high heat. Cook for approximately 5 minutes, stirring frequently to prevent burning, until the fat is rendered and bacon is crisp and brown. Use a slotted to spoon to remove the bacon and set it aside, leaving the grease in the pan.
- Add the shrimp to the pan with the bacon grease. Cook for about 3 minutes, until shrimp turns pink on both sides. (Don’t overcook!) Remove shrimp from pan and set aside, covering to keep warm.
- Melt remaining tablespoon of butter in the pan. Add bell pepper and scallions to the pan. Cook for 2-3 minutes, until vegetables are slightly softened.
- Pour broth into pan. Bring broth to a boil while using a spatula to scrape up any browned bit from the bottom of the pan, creating a thin sauce. Add salt and pepper to taste. Lower heat. Add the cooked bacon, shrimp, and vegetables to the pan. Stir to combine with the sauce and heat through.
- Divide reserved grits among 4 bowls. Top with equal portions of the shrimp and sauce. Garnish with parsley and add a few dashes of Tabasco if desired. Serve immediately.