Shrimp and Cheese Grits
Shrimp and cheese grits is a Southern pairing that turns a bowl of cornmeal into a full meal. Here the vegetables cook in rendered smoked bacon fat, then get a splash of lime juice that cuts through the sharp cheddar and butter in the grits. The shrimp need only 2 to 3 minutes in the pan, so the whole dish comes together quickly, and it works well for a weekend brunch.
Instructions
Fry the diced bacon in a large skillet until it is crisp. Lift it out with a slotted spoon and set it aside, leaving the fat in the pan.
Cook the onion, peppers and garlic in the bacon fat until they soften. Stir in the lime juice and the hot sauce if you are using it, then move the vegetables to a bowl.
Cook the grits following the directions on the box. When they are done, stir in the cheese and butter and let them melt, then stir again until the grits are smooth and evenly cheesy.
Sauté the shrimp in the pan until they turn pink, which takes about 2 to 3 minutes. If they are not already peeled, peel them first and allow an extra 20 minutes.
Spoon the cheese grits into a large serving dish and lay the shrimp down the center. Top with the vegetables and the bacon. If you plate individual portions, serve lime slices on the side.
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