Shrimp and Grits

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

INGREDIENTS

Grits

• 1 tablespoon butter

• 2 tablespoons onion finely diced

• 1 ⅔ cup chicken stock

• 2 tablespoons half & half

• ½ cup stone-ground grits, not quick cook

• 2 tablespoons low-fat cream cheese

• ½ cup shredded cheddar cheese optional

• ¼ teaspoon kosher salt

• ¼ teaspoon black pepper

• ¼ cup Parmesan cheese

• ¼ cup green onions sliced

Shrimp

• 6 slices bacon

• 1 lb. shrimp peeled and deveined

• ½ teaspoon smoked paprika

• 1 large lemon

• 2 tablespoons parsley chopped

• 1 cup green onions thinly sliced

• 1 large garlic clove minced

• 2 tablespoons olive oil

INSTRUCTIONS

Grits

(Prepare the grits first and keep them warm.)

1. In a medium saucepan, melt the butter over medium heat. Add the onion and sauté until translucent. Add the chicken stock and half & half and bring to a boil.

2. Quickly whisk the grits into the hot liquid and reduce the heat to low. Cover and simmer for 15 minutes.

3. Remove the lid and stir in cream cheese, cheddar cheese, salt, and pepper, until melted.

4. Remove from the heat, then add the Parmesan cheese and sliced green onions. Cover to keep warm until ready to serve.

Shrimp

1. Cook the bacon until crisp; drain on a paper towel-lined plate. When cool, crumble into small pieces.

2. Rinse the shrimp and pat dry with paper towels. Add to a small bowl and toss with the smoked paprika until evenly seasoned.

3. Heat the 2 tablespoons olive oil (or reserved bacon grease) in a large skillet over medium-high. Add the seasoned shrimp and cook until they turn pink — do not overcook — about 2 minutes.

4. Stir in the garlic and green onions and cook another minute until the onions begin to soften and the garlic is fragrant. Stir in the crumbled bacon, parsley, and lemon juice.

5. Serve the shrimp spooned on top of cheese grits with lemon wedges and extra parsley if you like.