Shrimp and Grits
recipe by Martha Nesbit and published in the Paula and Friends Cookbook
4 cups water
Salt and pepper, to taste
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
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. Saute for 3 minutes.
Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.
Oh it was SO WONDERFUL!!! Mama you really missed it, I know it was better than the cheeseburger you had, even if it was the last one you'll have on a Friday night! But I will always be open, you'll just have to catch this dish the next time it is on the menu.
The recipe said it would serve four, and I almost halved it since it was only the two of us, but I figured we both would be extra hungry for some home cooking. We were and there was enough grits left over for us both to have a big serving at breakfast the next morning. So I would recommend doubling the "shrimp" part of the recipe and leaving the "grits" part as it is if you are serving 4 or 5 people.