3/4 pound slab bacon, cut into 1/4-inch matchsticks
4 garlic cloves, minced
1 pound shelled and deveined large shrimp
2 tablespoons chopped flat-leaf parsley
In a medium saucepan, bring the stock to a boil. Whisk in the grits and cook over moderately high heat, stirring constantly, until thickened and the grains are tender, about 5 minutes. Add the cheese and butter, season with salt and pepper and whisk just until the cheese is melted. Cover and remove from the heat.
In a large, deep skillet, heat the olive oil until shimmering. Add the bacon and cook over moderately high heat, stirring occasionally, until the fat is rendered and the bacon is golden, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.
Pour off all but 4 tablespoons of the fat in the skillet. Add the garlic and cook over moderately high heat just until fragrant. Add the shrimp and cook until curled and pink, about 3 minutes. Stir in the parsley and bacon; season with salt and pepper.
Spoon the warm, cheesy grits into shallow bowls and top with the shrimp and bacon. Serve right away.
I used Pepper Bacon for an extra kick. This goes well with Aunt Susie's Bloody Mary's which Spencer will post.
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