Shrimp and Grits

 This is a modified version on Bobby Flay's Shrimp and Grits. I think mine is much better! :D

Ingredients

Grits: 

Make grits according to package directions, be sure to make enough for 4-6 servings. 

1 1/2 c. grated cheddar cheese

1/4 c. grated Parmesan cheese

3 Tbsp butter

 

Shrimp:

1.5-2 pounds peeled and deveined shrimp

6 slices of bacon, chopped

1 Tbsp lemon juice

1/4 c. dry sherry wine

Cajun seasoning (enough to cover shrimp)

1 clove garlic, minced

4 scallions, thinly sliced

2 Tbsp chopped parsley (fresh)

 

Make the grits, add the cheese and butter (keep warm)

Rinse shrimp and pat dry. Add Cajun seasoning and set aside. Fry bacon until crisp, removed from pan and set aside. To the bacon grease, add the shrimp and cook until it turns ALMOST pink. Add the scallions and garlic and fry for 30 seconds or until fragrant. Add the lemon juice, and sherry and reduce slightly and shrimp is done. Stir in parsley and bacon.

To serve, spoon grits into bowls or on plate and top with shrimp and a little of the sauce.  Serve immediately!

This makes 4 helpings.

Note: You can remove the shrimp and wait to add the scallions until after you add the lemon juice and sherry. You can then add more sherry (or a small amount of chicken broth) and simmer until reduced and slightly thickened. Add the shrimp and scallions back into the sauce. Then stir in parsley and serve. 

Note: Sometimes I don't add the bacon (it gets soggy) and then just top each serving with the crispy bacon to keep the bacon crunchy.

Note: It's important to make the grits first and keep them warm since the shrimp cooks very quickly. You can fry the bacon while cooking the grits. Better yet, have two people make this dish -- one to make the grits and the other to make the shrimp.