I let my fingers do the walking through several of my cookbooks the other day. Once they found this page in Paula Deen's: Paula Deen and Friends, living it up country style, the stroll was over. I changed things up a bit, but this was marvelous, y'all!
bacony shrimp and cheese grits
3/4 cup quick cooking grits
3 cups chicken or vegetable broth
4 oz. sharp cheddar cheese, shredded
1 pound raw shrimp (we used 51-70 count), peeled and deveined
6 slices bacon, cut into ~1 inch pieces
juice of 1 lemon
1/2 cup chopped green onions (green and white parts)
1/4 cup chopped fresh parsley
In a medium saucepan, bring the broth to a boil, then add the grits and stir well. Reduce heat to low and cool for about 5-10 minutes or until all the broth is absorbed. Stir in the cheese and keep covered until ready to serve.
Rinse the shrimp at pat dry. Fry the bacon until crisp (or however you like it), then drain the bacon on a paper towel. Remove all but one tablespoon of bacon grease from the pan, then add the shrimp and sauté over medium heat just until the shrimp turn pink, about 3 minutes. (DON'T OVERCOOK!) Quickly add the lemon juice, parsley, and green onions, then remove the skillet from heat.
Serve the grits topped with the shrimp mixture and garnish with bacon pieces. Yum! (Serves 4.)