There is nothing better than creamy cheese grits topped with spice shrimp and bacon like in this Southern Shrimp and Grits recipe.

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Grits are a delicious staple in the South and there is nothing better than topping it with spiced shrimp and bacon.  You start by making your grits.  It is fine to use instant grits, but I find I prefer to use the slow cooked grits.  You can make your grits ahead of time and warm them while adding a little half-half when you are ready to serve.

It is important to boil your salted water and slowly whisk in your grits so as not to end up with lumps.  Once the grits are mixed in with the water, you will want to reduce your heat and bring the grits to a simmer.   Now cover your grits and let them continue to cook for about 15 to 20 minutes.  You should frequently check on the grits and stir to keep them from sticking to the bottom of the pan.  Once the grits have thickened to the consistency of a paste, add the half and half stirring.  Heat the grits until they once again start steaming.  Then remove from the heat.  Now add your butter and cheese while stirring.  Once the cheese has melted, cover the grits and set aside while you prepare the shrimp.

Prepare your bacon in a deep skillet.  Once it is crisp and browned, remove it for later use. 

Now cook your shrimp in the bacon grease for about one minute on each side.  Remove the shrimp to a bowl and set aside for later.

Add garlic and green pepper to the bacon grease and cook over medium heat for 1 minute.  Stir during this time and keep a close eye on the garlic, assuring that it is not becoming overly browned.  Now add the thyme, hot sauce, salt and pepper and stir for about 30 seconds.  Then stir in chicken broth and simmer for 2 minutes.  Stir in green onions, and shrimp cooking for 1 minute.

Spoon the grits into four bowls and top with the shrimp mixture.  Use the lemon wedges to coat with fresh lemon juice.  Now top your Southern Shrimp and Grits with the bacon bits.  Serve immediately.

Servings: 4
4 cups water
1 1/4 cups grits
½ tsp. kosher salt
1 cup half and half
4 tbsp. butter
1 cup cheddar cheese, shredded
1 lb. fresh medium shrimp- peeled and deveined
4 slices of bacon, chopped
¼ cup green pepper, finely chopped
3 cloves garlic, finely chopped
1 tbsp. fresh thyme leaves
2 to 3 dashes of hot sauce
3 green onions chopped
1/2 cup chicken broth
1 fresh lemon, cut into four wedges
Salt and pepper to taste

Bring water and salt to boil. Slowly add grits whisking continuously. Lower heat and cover, continuing to simmer while occasionally stirring. Cook for 15 to 20 minutes until thickened. Add half and half stirring for 2 minutes. When grits start steaming remove from heat and add butter and cheese, stirring. Cover and set aside while preparing shrimp.
Cook bacon in a skillet. Remove for later use. Cook shrimp in bacon grease for 1 minute on each side. Then remove to a bowl for later use. Add garlic and green pepper to the bacon grease and cook over medium heat for 1 minute. Then add thyme, hot sauce, salt and pepper while stirring. Next stir in chicken broth and simmer for 2 minutes. Stir in green onions, shrimp and heat for 1 minute.
Spoon grits into four serving bowls and top with shrimp mixture. Squeeze with lemon juice and top with bacon bits. Serve immediately.