Bacon Shrimp and Grits
Total Time 1 hour 20 minutes
Prep Time 20 minutes
1½ cups stone-ground grits
1 cup freshly grated Parmesan cheese (or use Cheddar)
3 Tbsp butter, divided
½ tsp garlic salt
6 slices nitrate-free bacon
1 large organic red bell pepper, finely chopped
2 cloves garlic, minced
1 tsp Creole seasoning
⅔ cup white wine (or use low-sodium chicken broth)
1½ lb wild-caught medium-size shrimp, peeled and deveined
2 green onions, chopped
Cook grits according to package directions. Stir in cheese, 2 Tbsp butter, and garlic salt.
Cook bacon in a large nonstick skillet over medium heat 5 to 6 minutes or until crisp. Drain, reserving drippings in skillet. Crumble bacon, and set aside.
Add 1 Tbsp butter to skillet over medium heat. Add bell pepper, garlic, and Creole seasoning; cook 2 minutes. Add wine; cook 2 minutes or until wine is almost evaporated. Increase heat to medium-high. Add shrimp, and cook 3 minutes or just until shrimp turn pink.
Squeeze juice from lemon. Stir lemon juice into shrimp; sprinkle with onions.
Serve shrimp over grits; sprinkle with bacon.