Grits

• 1 cup stone-ground grits
• 4 cups of whole milk
• 1/2 cup of heavy cream
• Salt and pepper
• 1/4 cup butter
• 1 cup of shredded sharp Cheddar cheese

Shrimp

• 1 pound shrimp, peeled and deveined, left whole if small and roughly chopped if medium or large
• 6 slices bacon, chopped into tiny pieces
• 4 teaspoons fresh lemon juice
• 2 tablespoons chopped fresh parsley
• 2 tablespoons of butter
• 1 cup thinly sliced green onions, white and green parts
• 1 large garlic clove, minced

*Grilled Corn for Garnish is your feeling fancy! Just one cob needed!

Directions

1. To make the shrimp and grits recipe, bring 4 cups of whole milk to a boil in a medium saucepan. Add the grits and salt and pepper to taste. Stir well with a whisk. Reduce the heat to the lowest possible setting and cook the grits until all the water is absorbed, about 10 to 15 minutes. Remove from the heat and stir in the butter, heavy cream and cheese. Keep covered until ready to serve.

2. Rinse the shrimp and pat dry. Fry the bacon in a large skillet until browned and crisp, then drain on a paper towel. Add the the garlic to the bacon grease and 2 tablespoons of butter in the skillet and then add shrimp and sauté over medium heat just until they turn pink, about 2-3 minutes. Do not overcook! Immediately add the lemon juice, parsley, green onions, and 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 and grilled corn if your feeling fancy!