Smoky Shrimp & Cheesy Grits

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From: Jacinda Cheshire

3 cups chicken broth
3/4 cup quick grits
1/4 pound white cheddar cheese, shredded (1 cup)
3 TB unsalted butter
Salt and fresh ground pepper
2 TB olive oil
3/4 pound bacon, cut in to 1/4 inch matchsticks
4 cloves garlic minced
1 pound shelled and deveined large shrimp
2 TB chopped flat leaf parsley

Bring chicken stock to a boil. Whisk in grits and cook over moderately high heat stirring constantly, until thickened and grits are tender, about 5 min. Add cheese and butter then season with salt and pepper and whisk just until cheese is melted. Cover and remove from heat. In wok pan heat olive oil, add bacon and cook over mod. high heat until crisp- about 8 min. Transfer with slotted spoon and drain. Use 4 TB fat and cook garlic. Add shrimp and cook about 3 minutes. Stir in parsley and bacon. Season with salt and pepper. Spoon grits into shallow bowls and top with shrimp and bacon. Serve immediately.

Goes well with a smoky Chardonnay

( Cut bacon with kitchen scissors )