Shrimp and Grits

The British like to poke fun at Americans. I remember listening to 95.8, Capital FM on the way to school listening to ridiculous stories about a crazy American on a daily basis. One story that stands out was learning about the Heart Attack Grill in Arizona serving the quadruple bypass surgery burger. The bus full of expats listened in disgust, thinking, “Only in America.” The Brits especially enjoyed having a good laugh at the South. They would imitate the most over the top southern accents and joke about their weight and stupidity. Although I knew these stereotypes were false, it was hard not to laugh. Little did I know I would marry a Texas A&M alum, and have family in Dallas. I am learning that the South really is charming. The people are warm and inviting, and they have delicious food. Although Shrimp and Grits are more Charleston than Dallas, exposure to a new region in the US has inspired me to bring more Southern cooking into my kitchen. Be on the lookout for more Tex-Mex, BBQ and Jambalaya in the coming weeks!

4 cups water
Salt and pepper
1 cup stone-ground grits
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced scallions
1 large clove garlic, minced

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese. Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes. Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

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