shrimp & grits southern style

• 6-8 slices bacon

I cut them with kitchen prior to browning.  Brown the bacon, drain grease and set aside.

• 4 c fave broth (I like to use 4 1/2 c chicken broth or whatever I have homemade in the freezer, add shrimp shells to it and simmer for an hour at least, strain and use this shrimp enriched broth)
• 1 c stone ground grits

Bring broth to a boil, add grits and reduce heat to medium.  Cook until liquid is absorbed about 20-25 minutes, stirring occasionally.  Add the following:

• 1 clove garlic minced
• browned bacon
• 2 c shredded sharp cheddar cheese
• 1 lb shrimp, peeled and deveined
• 1 c fresh corn
• 3 T butter

Mix gently by folding ingredients together with a large spatula.  Cook on medium low until shrimp turn pink, 3-5 minutes depending on size.

Add:

• 2 T fresh lemon juice
• Salt & pepper to taste
• 2 T chopped parsley (plus little extra for garnishing)
• 1 c thinly sliced scallions (plus little extra for garnishing)

Serve immediately with a green salad or veggie of choice.  Better yet, try grilling fresh okra with a sprinkle of EVOO, salt & pepper.

created by Bobby Flay and enhanced by Char