Yield: Makes 4 servings

Ingredients

• Creamy Grits (recipe below)
• 2 pounds medium shrimp, peeled and deveined
• 5 slices thick bacon, chopped
• 1 Vidalia or sweet onion, chopped
• 3 garlic cloves, minced
• 1/4 cup white wine
• 1 tablespoon fresh lemon juice
• 1 tablespoon butter
• 2 teaspoons Worcestershire sauce
• 2 tablespoons chopped fresh parsley
• 3 green onions, chopped

Prepare Creamy Grits; cover and keep warm.

Cook bacon in a large skillet over medium-high heat 4 to 5 minutes or until crisp. Add onion and garlic to skillet; cook 3 minutes, stirring occasionally, or until onion is translucent.  

Add shrimp; cook, stirring occasionally, for 3 minutes or until almost done. Stir in wine, lemon juice, Worcestershire sauce, and butter. Cook 2 to 3 minutes or until shrimp is done.

Spoon grits equally into 4 plates or shallow bowls. Top with shrimp mixture. Sprinkle evenly with parsley and green onion. Serve immediately.

Creamy Grits

Ingredients

• 2 cups chicken stock or broth
• 2 cups half and half
• 1/4 teaspoon salt
• 1 cup quick grits
• 2 tablespoons butter

Combine stock, half and half, and salt in a large saucepan. Bring to a boil over medium-high heat. Stir in grits. Cover, reduce heat to low and simmer 5 to 7 minutes or until tender, stirring occasionally. Remove from heat and stir in butter.