Shrimp and Creamy Cheddar Grits

Source

I revised this from Paula Deen's magazine

Ingredients

Display units in Metric

8	slices	applewood smoked (or regular) bacon chopped
1	cup	diced red and/or yellow pepper
2	cloves	garlic minced
1	Tbs	Tony Chachere's creole seasoning
¹⁄₂	cup	dry white wine
1	lb	large fresh shrimp peeled and deveined
1	Tbs	fresh lemon juice
2	Tbs	fresh minced chives (I left this out)
		Creamy Cheddar Grits
1		32 oz carton chicken broth
¹⁄₂	cup	water
1	cup	white hominy grits (I used Quaker)
1	cup	half and half
1 ¹⁄₂	cup	extra sharp cheddar shredded
4	oz	cream cheese
¹⁄₄		teas freshly ground pepper

Grits

Bring broth and water to boil, add grits and cook for time specified on package (15-20 min on the Quaker regular), adding half and half 1/2 way through the cooking time. Add cream cheese, cheddar and pepper and stir often until melted.

While grits are cooking, in a large skillet, cook bacon over medium heat until crisp, remove with slotted spoon and drain on paper towels. Reserve 2 Tbs bacon grease in skillet. Add peppers, garlic and creole seasoning, cook for 2 min stirring frequently. Add wine and cooke 2 min. Increase heat to medium high. Add shrimp and cook, stirring occasionally 1-2 min until shrimp are pink and firm. Remove from heat, stir in lemon juice and chives, if using. Serve over Creamy Cheddar Grits and sprinkle with bacon and more chives, if desired.

Grits
Bring broth and water to boil, add grits and cook for time specified on package (15-20 min on the Quaker regular), adding half and half 1/2 way through the cooking time. Add cream cheese, cheddar and pepper and stir often until melted.
While grits are cooking, in a large skillet, cook bacon over medium heat until crisp, remove with slotted spoon and drain on paper towels. Reserve 2 Tbs bacon grease in skillet. Add peppers, garlic and creole seasoning, cook for 2 min stirring frequently. Add wine and cooke 2 min. Increase heat to medium high. Add shrimp and cook, stirring occasionally 1-2 min until shrimp are pink and firm. Remove from heat, stir in lemon juice and chives, if using. Serve over Creamy Cheddar Grits and sprinkle with bacon and more chives, if desired.

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