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Cheese and Shrimp Grits<\/strong> I posted this up some time ago to some good reviews, and it’s back for some of the same reasons- it’s delicious, easy to make and clean up, plus another, more important reason. I’ve kicked the dust of the PDRofMD from my boots never to look back, and can reminisce about the good parts. Like these:<\/p>\n You’ll need:<\/strong> You’ll Do:<\/strong> 2) 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. Saut\u00e9 for 3 minutes.<\/p>\n 3) Spoon grits into a serving bowl. Add shrimp mixture and mix gently. Serve immediately- best for safety is to stand well clear of table and simply drop the plates onto the mats keeping hands well clear, enjoy!<\/p>\n Hat tip to Bobby Flay.<\/a><\/code><\/p>\nCheese and Shrimp Grits<\/h3>\n
\n4 cups water
\nSalt and pepper
\n1 cup stone-ground grits
\n3 tablespoons butter
\n2 cups shredded sharp cheddar cheese
\n1 pound shrimp, peeled and deveined
\n6 slices bacon, chopped
\n4 teaspoons lemon juice
\n2 tablespoons chopped parsley
\n1 cup thinly sliced scallions
\n1 large clove garlic, minced<\/p>\n
\n1) 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.<\/p>\n <\/code><\/p>\n","protected":false},"excerpt":{"rendered":"