Ingredients
8 cups water3/4 teaspoon salt2 cups quick-cooking grits2 cups shredded cheddar cheese1/2 cup butter, cubed8 bacon strips, chopped2 pounds uncooked shrimp (26-30 per pound), peeled and deveined4 garlic cloves, minced1 tablespoon Cajun seasoning1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
Preparation
In a large saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes, stirring occasionally. Remove from heat. Stir in cheese and butter until melted; keep warm.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir shrimp in bacon drippings until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in Cajun seasoning and parsley.
Divide grits among 8 serving bowls; top with shrimp mixture and the bacon.
