Shrimp and Grits Recipe

How exactly has it been almost a year since I even attempted to update this blog? I have thought about it several times but never had the time or desire to actually do it.  For those of you that follow me know I have been busy finishing a graduate degree and have had little time to update this or cook for that matter.  With the degree being finished, I should have ample time to update this right? :0) I should probably be searching for a job but **instead** I am sitting on the floor searching through a years worth of recipes. I plan to begin with a few favorites and a few recipes I promised last year!

This first post is dedicated to a southern favorite and a must must if you have not tried.

Paula Dean's Shrimp and Grits:
1 c. stone ground grits
1/2 stick of butter
2 c shredded sharp vermont cheddar
1 lb. raw shrimp
6 slices of bacon, chopped
4 tsp. fresh lemon juice
2 tbs. chopped parsley
1 c. of thinly sliced green onions
1 large garlic glove, minced
salt and pepper

1. In a medium saucepan, bring 4 c of water to a boil.  Add the grits, salt, and pepper.  Reduce the heat to lowest possible setting and cook the grit's until all water is absorbed, about 10 to 15 minutes.  Remove from the heat and stir in butter 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 shrimp to the bacon grease and saute over medium heat until cooked.  Immediately add lemon juice and parsley, green onions, and garlic. Remove skillet from heat.
3. Pour grits into a serving bowl.  Pour the shrimp on top and garnish with bacon.

Something my mother used to add to the top of this is a soft, fried egg.  It is a great addition for breakfast with a side of buttermilk biscuits.  (maybe not the healthiest though!)

Enjoy!