It was delicious.
But the next time I am going to make shrimp and grits I will do it this way.
Basic Shrimp and Grits
6 cups water
1 tbsp. salt
1⁄2 tbsp. freshly ground black pepper
1 1⁄2 cups yellow grits
½ stick butter
2 cups shredded extra sharp cheddar cheese (optional)
2 lbs. shrimp, peeled and deveined, lightly dusted with flour
1 lb. bacon
1⁄2 cup chopped parsley
1 cup scallions, thinly sliced
4 garlic cloves, finely minced
In a large saucepan, bring the salted water to a boil. Then, add grits and pepper and stir for about 30 seconds. Turn down heat to a simmer and cover. Cook until the water is absorbed. If the grits are too thick, add some more water (or milk) and continue to cook, about 20 minutes. Remove from heat; stir in butter and cheese.
Fry bacon in a skillet until crispy; drain and crumble. In the reserved grease, sauté shrimp until pink, just a minute or two, and remove to a holding plate. Don’t overcook your shrimp! Then, add parsley, garlic and scallions to the hot bacon grease and cook over medium heat for about 3 minutes, or until the scallions are transparent.
Spoon grits into a serving bowl. Stir in all the other ingredients, serve immediately—and enjoy. Serves 4 to 6.