2 c water
2 c whole milk
salt and pepper, to taste
1 & one-third c stone-ground grits (forgive me, but i used bob's red mill polenta)
3 T butter
2 c shredded xtra-sharp cheddar cheese
2 lbs shrimp, peeled and deveined
6 slices bacon, chopped
4 t lemon juice
2 T chopped parsley
1 c thinly sliced scallions
1 large clove garlic, minced
bring water to a boil. add salt and pepper. slowly add grits while whisking furiously, lower heat to as low as you can and cook until liquid is absorbed, about 20 to 25 minutes. remove from heat and stir in butter and cheese.
rinse shrimp and pat dry. fry the bacon in a large skillet until browned; drain well. in grease, add shrimp. cook until shrimp turn pink. add lemon juice, chopped bacon, parsley, scallions and garlic. saute for 3 minutes.
spoon grits into a serving bowl. add shrimp mixture and mix well. serve immediately.