Shrimp and Grits with Spinach and Bacon

• 12 ounces, weight Cooked Small Shrimp (Peeled And Deveined, With Tails Removed)If Frozen, Thaw And Drain
• 1- 1/2 cup Grits (not Fast Cooking)
• 4- 1/2 cups Water
• 2- 1/2 teaspoons Kosher Salt, Divided
• 4 strips Bacon, Crispy And Crumbled
• 13 cups Chopped Bell Pepper (red Is Especially Nice)
• 10 ounces, weight Baby Spinach, Washed And Dried
• 1 clove Garlic, Minced
• 1/2 teaspoons Black Pepper
• 1/4 teaspoons Cayenne Pepper
• 1- 1/2 cup Shredded Sharp Cheddar Cheese
• 2 Tablespoons Olive Oil

1. Bring water to a boil in a 3-quart saucepan.
2. Stir in grits and 2 teaspoons salt.
3. Continue stirring and simmer until thick, about 4-5 minutes.
4. In a large frying pan, heat olive oil and saute peppers until soft.
5. Add spinach and garlic and saute just until the spinach is wilted.
6. Add shrimp and cook through.
7. Stir in crumbled bacon.
8. Sprinkle with remaining salt, pepper and cayenne.
9. To serve, spoon grits into a bowl, top with shredded cheddar, then top with the shrimp and spinach mixture.

shrimp, grits, water, kosher salt, bacon, bell pepper, clove garlic, black pepper, cayenne pepper, cheddar cheese, olive oil

Taken from tastykitchen.com/recipes/main-courses/shrimp-and-grits-with-spinach-and-bacon/ (may not work)