Shrimp and Grits

• Salt
• 1 cup quick cook grits
• 1/4 cup mayonnaise
• 3 strips bacon, coarsely chopped
• 1/2 red onion, diced
• 1 pound medium shrimp, shelled and de-veined
• 1 tablespoon butter
• 1 tablespoon lemon juice
• 2 teaspoons hot sauce
• 1/4 cup chopped fresh parsley
• Freshly ground black pepper

1. In a large pot, bring 5 cups water to a boil.
2. Add a large pinch of salt and stir in the grits.
3. Simmer until the grits are fully cooked, about 5 minutes.
4. Remove from the heat and stir in the mayonnaise.
5. (Reserve 1 cups grits for another use, such as Round 2 Recipe Silver Dollar Corn Fritters.)
6. In a saucepan over medium heat, cook the bacon until crispy, about 5 minutes.
7. Turn the heat to medium-high, add the onions and cook until they begin to soften, about 3 minutes.
8. Add the shrimp, sprinkle with salt and pepper and cook until shrimp turn pink, 3 to 4 minutes.
9. Stir in the butter, lemon juice and hot sauce.
10. Toss to coat the shrimp, and remove from the heat.
11. Stir in the parsley.
12. Divide the grits among 4 bowls and serve the shrimp spooned over top of each.

salt, cook grits, mayonnaise, bacon, red onion, shrimp, butter, lemon juice, hot sauce, parsley, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/sandra-lee/shrimp-and-grits-recipe.html (may not work)