Southern Shrimp and Grits

• 4 cups Water
• 1 cup Stone Ground Grits
• 3/4 teaspoons Salt
• 1/4 teaspoons Pepper
• 3 Tablespoons Butter
• 2 cups Fontina Cheese, Shredded
• 3 dashes Cayenne Pepper
• 1/2 pounds Bacon, Chopped
• 1 pound Shrimp, Peeled And Deveined
• 1 whole Small Bunch Green Onions, Chopped
• 1 clove Garlic, Chopped
• 3 Tablespoons Chopped Parsley
• 1/2 whole Lemon, Juiced

1. In a medium saucepan, bring the water to a boil.
2. Add grits, salt and pepper.
3. Whisk well to avoid clumping.
4. Reduce heat to the lowest setting and cook until water is absorbed, 1012 minutes.
5. Remove from heat and stir in butter, cheese and 23 dashes of cayenne pepper.
6. Cover until ready to serve.
7. Fry the bacon over medium-high heat in a large skillet.
8. When crisp, remove bacon with a slotted spoon and place on a paper towel to drain.
9. Add shrimp and another dash of cayenne pepper to the bacon grease and saute until pink, about 3 minutes.
10. Immediately add onions, garlic, parsley and lemon juice.
11. Toss and remove from the heat.
12. No need to salt the shrimp, since it cooks in the bacon grease.
13. Divide grits onto plates, top with the shrimp mixture and bacon.
14. Serves 4.

water, stone ground grits, salt, pepper, butter, fontina cheese, cayenne pepper, bacon, shrimp, green onions, clove garlic, parsley, lemon

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