1 cup quick grits, not instant grits
4 cups water
1/2 cup butter, 1 stick cut into pieces
1 tsp salt
1 cup grated sharp cheddar cheese
Shrimp and Grits
1 pound shrimp, peeled and deveined, left whole if small and cut in half if medium or large
6 slices bacon, chopped into tiny pieces
1 cup finely chopped onion
1 clove garlic, minced
4 teaspoons fresh lemon juice
Cheesy grits (recipe above)
Fry the bacon in a large skillet until browned and crisp, then drain on a paper towel. Saute the onion and garlic in the bacon grease over medium heat until onions are fragrant and translucent, about 10 minutes. Add the shrimp to the skillet and sauté just until they turn pink, about 3 minutes. Do not overcook! Immediately add the lemon juice and stir. Remove the skillet from the heat.
Pour a serving of grits into a bowl or rimmed plate. Place a serving of the shrimp mixture over the grits. Garnish with the bacon bits and parsley.