Bacon, Tomato and Shrimp with Cheesy Grits

• 3 cups Chicken Broth
• 3/4 cups Quick Grits
• 1 cup Sharp Cheddar Cheese, Shredded
• 3 Tablespoons Unsalted Butter
• 1 pinch Salt, To Your Taste
• 1/2 teaspoons Pepper, To Your Taste
• 2 Tablespoons Olive Oil
• 3/4 pounds Bacon, Cut In 1/4 Inch Matchsticks
• 4 cloves Garlic
• 1 pound Shelled, Deveined, Tail-off Large Shrimp
• 2 Tablespoons Chopped Flat Leaf Parsley
• 3 whole Green Onions, Sliced Thin
• 1 whole Roma Tomato, Sliced In Half, Each Half Sliced In Thirds, Then Cut In Small Pieces

1. 1.
2. In a medium saucepan, bring the stock to a boil.
3. Whisk in the grits and cook over moderately high heat, stirring constantly, until thickened and the grains are tender, about 5 minutes.
4. Add the cheese and butter, season with salt and pepper and whisk just until the cheese is melted.
5. Cover and remove from the heat.
6. 2.
7. In a large, deep skillet, heat the olive oil until shimmering.
8. Add the bacon and cook over moderately high heat, stirring occasionally, until the fat is rendered and the bacon is golden, about 8 minutes.
9. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.
10. 3.
11. Pour off all but 4 tablespoons of the fat in the skillet.
12. Add the garlic and cook over moderately high heat just until fragrant.
13. Add the shrimp and cook until curled and pink, about 3 minutes.
14. Stir in the parsley and bacon; season with salt and pepper.
15. Add the green onions and tomatoes just to incorporate and barely warm up.
16. 4.
17. Spoon the warm, cheesy grits into shallow bowls and top with the shrimp and bacon.
18. Serve right away.

chicken broth, grits, cheddar cheese, butter, salt, pepper, olive oil, bacon, garlic, shrimp, parsley, green onions, tomato

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