Southern Style Shrimp and Grits

This is one of my all-time favorite dinners to eat. It’s super easy and delicious and only takes about 30 minutes to make. C. Zarzour

ingredients

Hearty stone ground corn grits(aka Hominy); Preferably yellow grits. Bob’s Red Mill makes a good choice.
1/3 Stick unsalted Butter
1 lb. Raw Shrimp 26-31count per lb.; Don’t short change yourself by buying precooked shrimp. Trust me, it’s worth the fifteen minutes to peel and devein 30 shrimp.
1/2 lb. thick cut Bacon (make sure to save the grease)
1 cup shredded sharp cheddar cheese
2 garlic cloves
1 tbsp dried ground chipotle pepper

1
Chop the bacon into small pieces.
2
Grate the 2 cloves of garlic
3
Prepare your grits per directions for however many servings you think you may need. This recipe as written will serve 3-4 people. I like my grits thick when cooked; therefore, I use less water than what is called for.
4
Add the cheese, butter, chipotle, bacon, and 1/2 clove of grated garlic after the grits are about 3/4 cooked.
5
While your grits are cooking prepare your shrimp. Warm the grease up in a large skillet to low/medium heat depending on your stove. Be careful as shrimp cook quickly and will overcook easily with too much heat.
6
Take 1 clove of the grated garlic and throw it in the grease. Allow it to sauté for a minute or so.
7
Then add the shrimp. Cook them on each side for about 3 minutes. Take them about and drain on a paper towel.
8
Place a serving of grits in a large serving bowl and top with the shrimp.