Shrimp and Grits for Company You Actually Like

• 35 min
• Serves 4
• Ms. Coley

"Save it for people who deserve it." Ms. Coley

The Goods

Tap each one as you gather it. Changing the servings changes these amounts, not the pan or the times, so keep an eye on it.

• 1 cup stone-ground grits
• 4 cups water
• 3/4 tsp fine salt
• 1 cup shredded sharp cheddar
• 2 tbsp butter
• 4 slices bacon, chopped
• 1 lb large shrimp, peeled and deveined
• 2 garlic cloves, minced
• 1 tbsp lemon juice

The Method

1. 01

   Bring the water and salt to a boil, whisk in the grits, and simmer low 25 minutes, stirring often. Stir in the cheddar and butter.

2. 02

   Cook the bacon in a skillet until crisp and scoop it out, leaving the fat.

3. 03

   Cook the shrimp in the fat over medium-high about 2 minutes per side until pink and opaque, adding the garlic for the last 30 seconds.

4. 04

   Stir in the lemon juice and bacon, and spoon over the grits.

Ms. Coley says: Shrimp go rubbery fast. When they curl into a C, they're done.