Lowcountry Shrimp And Grits

• 2 cups water
• 2 cups half-and-half
• 2 teaspoons salt
• 1/2 teaspoon ground pepper
• 1 cup grits, white stone-ground
• 2 tablespoons butter
• 1 1/2 cups sharp cheddar cheese, shredded
• 4 slices bacon
• 2 tablespoons bacon drippings, reserved
• 1/2 cup scallion, thinly sliced
• 1/2 cup celery, chopped
• 1/2 cup green bell pepper, chopped
• 1 lb shrimp, raw, peeled and deveined
• 2 teaspoons lime juice
• 1 teaspoon Worcestershire sauce
• 2 tablespoons parsley, chopped

1. In a medium saucepan bring water and half n half to boil. Add the salt, pepper and grits. Cook for about 25-30 minutes, stirring until thick and creamy.
2. While the grits are cooking, fry the bacon in a large skillet until browned and crisp. Crumble the bacon. In 2 Tbls of the bacon drippings saute scallions, celery, bell pepper until translucent. Add the shrimp, lime juice and Worchestershire sauce. Cook for 4 minutes covered. Add in the bacon. Remove from heat. Spoon the grits onto a serving platter. Top with the shrimp mixture. Sprinkle with the chopped parsley.

water, salt, ground pepper, grits, butter, cheddar cheese, bacon, bacon, scallion, celery, green bell pepper, shrimp, lime juice, worcestershire sauce, parsley

Taken from www.food.com/recipe/lowcountry-shrimp-and-grits-336687 (may not work)