Shrimp and Grits

There are some things that you would not expect to go well together like shrimp and grits. Shrimp and grits are something that everyone needs to try.

4 cups water
Salt and pepper
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. Sauté for 3 minutes.
 

Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

Then there is Cajun shrimp and grits that fit my taste buds.

1 tablespoon olive oil

2 ounces tasso ham, minced (1/2 cup)

1 cup chopped onion $

1 garlic clove, minced

36 medium shrimp, peeled (about 1 1/4 pounds) $

1 teaspoon Cajunseasoning

2 1/4 cups water, divided

1 tablespoon unsalted butter

1 cup fat-free milk

1/4 teaspoon salt

1 cup uncooked quick-cooking grits

4 ounces sharp cheddar cheese, shredded (about 1 cup)

1/2 cup sliced green onions

1. Heat olive oil in a large skillet over medium-high heat. Add tasso; sauté 2 minutes or until edges are golden. Add onion; sauté 2 minutes. Add garlic; sauté 1 minute. Add shrimp to pan, sprinkle with Cajun seasoning, and cook 3 minutes, turning once. Add 1/4 cup water, scraping pan to loosen browned bits. Remove from heat; add butter, stirring to melt. Cover and keep warm.

2. Bring milk, salt, and 2 cups water to a boil over medium-high heat. Reduce heat. Gradually add grits, and cook until thick and bubbly (about 5 minutes), stirring constantly with a whisk. Remove grits from heat; add cheese, stirring with a whisk until cheese melts.

3. Spoon grits evenly onto 6 plates. Top evenly with shrimp, ham mixture, and green onions.