Shrimp & Grits

• 2 cups water
• 2 chicken bouillon cubes or 2 tsp chicken bouillon granules
• 2 tablespoons butter
• 1/2 cup quick grits
• 1 cup sharp cheddar cheese, shredded
• 1 pound shrimp, peeled and deveined, without tails
• cajun seasoning
• 4 slices thick cut bacon
• 2 teaspoons fresh lemon juice
• 1/4 cup thinly sliced scallions
• 1 garlic clove, minced

1. Arrange bacon on a cooling rack (like for cookies) and set the rack on a sheet pan (something with a lip all the way around). Place the bacon in a cold oven, then turn the oven on to 400 degrees F. Cook the bacon for 15 mins on each side, or until done. Chop into 4 slices into bite-sized pieces and reserve the bacon grease from the bottom of the pan.
2. In a medium saucepan, bring water, bouillon, butter and grits to a boil. Reduce heat to low and simmer for about 7 mins, until grits and thickened and tender. Remove from heat and stir in cheese.
3. Add 1-2 tablespoons of the bacon grease to a medium skillet over medium high heat. Season the shrimp with plenty of cajun seasoning. Add the shrimp to the skillet and cook until the shrimp turn pink, about 1 minute per side. Lower the heat to medium and add the bacon scallions, garlic, and squeeze in some lemon juice. Cook for another 1-2 minutes until the garlic and scallions are softened and the shrimp are done.
4. Serve the grits in bowl and top with the shrimp. Enjoy!

water, chicken bouillon cubes, butter, quick grits, cheddar cheese, shrimp, cajun seasoning, bacon, lemon juice, scallions, garlic

Taken from www.epicurious.com/recipes/member/views/shrimp-grits-50153261 (may not work)