Shrimp and Grits

I don't like shrimp. And I don't like grits. But Cory loves them both, as do most of my Southern friends. So he's actually the one who made this recipe, and it got rave reviews. If you're like me, look away. But if you like shrimp and grits, this one's for you!

Shrimp and Grits
(adapted from Bobby Flay's recipe here)

3 c. water
2 c. milk
1 tsp. salt 
1/2 tsp. pepper
1 1/2 c. stone-ground grits
3 T. butter
1 c. shredded sharp cheddar cheese

1 c. shredded parmesan cheese
1 pound shrimp, peeled and deveined
6 slices bacon
4 tsp. lemon juice
1 c. thinly sliced green onions (tops only)
2 cloves garlic, minced

In a large skillet, fry the bacon until crispy. Drain, crumble into large pieces and set aside.

Combine water and milk in a medium saucepan, bring to a boil. Add salt and pepper. Add the grits and cook until liquid is absorbed, about 20 minutes. Remove from heat and stir in butter and cheese.

Rinse shrimp and pat dry. In a large lightly-greased skillet, cook the shrimp until they turn pink. Add lemon juice, chopped bacon, green onions and garlic. Saute for 3 minutes. 

Combine about 3/4 of the shrimp mixture with the grits., mix well. Spoon into a serving bowl. Top with the remaining shrimp mixture. Serve immediately. Yield: 4 servings

Note: To make the dish extra pretty, save a pinch or two of the bacon, green onions, and cheeses, garnish the dish with those right before serving.