4 (8) servings
4 (8) cups water
Salt and pepper
1 (2) cup stone-ground grits
3 (6) tablespoons butter
2 (4) cups shredded sharp cheddar cheese
1 (2) pound shrimp, peeled and deveined
6 (12) slices bacon, chopped (or Cajun sausage, ham, leftover pork belly, other pork product)
4 (8) teaspoons lemon juice (1 (2) lemons) (or rice vinegar)
2 (4) tablespoons chopped parsley
1 (2) cup thinly sliced scallions (could use onion)
1 (2) large clove garlic, minced
Anisette liqueur to deglaze pan
Brine shrimp (at least 15 minutes in brine. Brine is for every quart of water 3 Tablespoons salt, 2 Tablespoons honey) and pat dry. Fry the bacon or sausage in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice (rice vinegar), chopped bacon, parsley, scallions and garlic. Sauté for 3 minutes. Deglaze pan with Anisette.
Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.