Easy Shrimp & Grits

I've made many versions of shrimp and grits over the years, but this recipe is by far the easiest, and one of the tastiest, I've ever made and eaten.  It's definitely an indulgence, but an indulgence every now and then, especially on a chilly, fall night, is good for the soul.

Easy Shrimp & Grits

1 lb. shrimp, peeled and deveined

4-6 slices bacon, cut into 1/2-in. pieces

2-4 Roma tomatoes {depending on the size}, diced

2 scallions, chopped

1 cup grits

3 cups water

2 tbsp. butter

1 cup milk

1/2 c. sharp cheddar cheese

salt and pepper

In a large saucepan, bring the water, butter and 1/2 tsp. of salt to a boil.  Once the water is boiling, stir in the grits.  Turn the heat down to the lowest setting and cover.  Cook for 15-20 minutes, or until thickened, stirring frequently.  Stir in the milk, and cook for another 10 minutes.  Again, stir frequently.  

While the grits are cooking, cook the bacon over medium-high heat.  Once the bacon is browned, remove the bacon pieces from the pan onto a plate covered with a paper towel using a slotted spoon. Set aside while you cook the shrimp.

Leave the bacon grease in the pan, and add the shrimp, tomatoes and green onions.  Salt and pepper to taste.  Cook for 4-6 minutes, or until the shrimp turn pink.  Once the shrimp are cooked all the way through, remove the pan from the heat, and add the bacon back into the pan.  Toss everything together.

Right before serving, add the cheddar cheese to the grits.  Stir until melted.  

Serve the shrimp on top of the grits.