Shrimp and Grits

*Ingredients*

1 cup stone-ground grits
Salt, pepper, and creole seasoning
1/4 cup butter
2 cups shredded sharp Cheddar cheese
1.25 pound shrimp, peeled and deveined, left whole if small and roughly chopped if medium or large
7 slices bacon, chopped into tiny pieces
4 teaspoons fresh lemon juice
2 tablespoons chopped fresh parsley
1 cup thinly sliced green onions, white and green parts
1 large garlic clove, minced

*Directions*

Bring 4 cups water to a boil in a medium saucepan. Add the grits and salt/pepper/creole seasoning to taste. Stir well with a whisk. Reduce the heat to the lowest possible setting and cook the grits about 10 to 15 minutes. Stir in the butter and cheese, remove from heat if necessary. Keep covered until ready to serve.

Rinse the shrimp and pat dry. Fry the bacon pieces in a large skillet until browned and crisp, then drain on a paper towel. Add the shrimp to the bacon grease in the skillet and saute over medium-high heat just until they turn pink, about 3 minutes. Immediately add the lemon juice, parsley, green onions, and garlic. Remove the skillet from the heat.

Pour the grits into a serving bowl. Pour the shrimp mixture over the grits. Garnish with the bacon bits.