Shrimp and Grits tonight....unbelievable that these creamy grits are sans gluten...
not that it makes up for the Thin Mint fiasco but anyhoo...here's the recipe!
* 5 cups water
* Salt and pepper
* 1 1/4 cup stone-ground grits
* 3 tablespoons butter
* 2 cups shredded sharp cheddar cheese
* 1 pound shrimp, peeled and deveined
* 6 slices bacon, chopped( keep the grease)
* 4 teaspoons lemon juice(I used 2 lemons)
* 2 tablespoons chopped parsley
* 1 cup thinly sliced scallions
* 1 large clove garlic, minced
(Bobby Flay doesn't use an onion...but I used a very small yellow onion sliced thin)
Directions
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. (Bobby doesn't say to drain the shrimp mixture but I did...just to get rid of a little grease)
Add shrimp mixture and mix well. Serve immediately.
(Not kidding...this took me about 45 minutes start to finish and we all ate! I started a little after six and we ate at 7! And everyone knows that the Cobbs eat late anyway...but not as late as usual!)
