Shrimp and grits


Shrimp and Grits
Cook grits enough for four. Add a handful of grated cheddar cheese and a tablespoon of butter to the hot grits and stir until blended. Set aside.
Fry up some bacon until it’s nice and crispy. Remove it from the pan and drain on paper towels.
Add a bit of olive oil or butter to the bacon fat and sautee half of a small chopped onion, 2 cloves of chopped garlic and a heaping teaspoon of red pepper flakes.
Add some large shrimp (31/35 count) and simmer until done.

Reheat the grits and put some in a bowl. Spoon some shrimp on top. Add some pot liquor and a little more red pepper to the bowl, then crumble the bacon on top.

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