Grits and Shrimp

• 2 cups chicken or pork stock
• 1 cup stone-ground grits
• 1 tablespoon soy sauce
• Salt and freshly ground black pepper
• 1/2 cup chopped bacon
• 4 tablespoons butter
• 12 medium-to-large shrimp, peeled
• 2 poached (or warm-bath-cooked) eggs
• 1/4 cup chopped scallion

1. Heat stock in saucepan over medium heat.
2. Whisk in grits, beating out lumps.
3. Add soy sauce and salt and pepper and simmer, whisking frequently, until grits lose their raw taste, about 15 minutes.
4. Meanwhile, cook bacon in skillet until crisp; remove to paper towels.
5. Add half the butter to the skillet and, when foam subsides, put in shrimp, sprinkle with salt and pepper and cook, turning once or twice, until pink, about 5 minutes.
6. When grits are done, stir in remaining butter and the bacon.
7. Serve them with shrimp and eggs.
8. Scatter scallions over all.

chicken, stoneground grits, soy sauce, salt, bacon, butter, shrimp, eggs, scallion

Taken from cooking.nytimes.com/recipes/11222 (may not work)