1 cup shredded white cheddar cheese (I used Kerrygold Dubliner)
3 slices thick-cut bacon
1 medium yellow onion, diced
2 garlic cloves, minced
1 pound shrimp, peeled and deveined with tails removed (if desired)
½ cup chopped scallions
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
Bring the water and salt to a boil in a large saucepan. Slowly whisk in the grits. When all the grits have been added, reduce the heat to low and simmer, stirring frequently, for 25 minutes. Keep the butter and cheddar cheese ready off to the side.
While the grits are cooking, in a large skillet cook the bacon until crisp. Remove the bacon pieces, leaving the grease in the pan and add in the garlic and the shrimp. Cook the shrimp over medium heat just until pink.
Add in the scallions, parsley, and the lemon juice. Cook for 3 minutes to combine the flavors and then remove from the heat and stir in the bacon pieces.
Stir in the butter and shredded cheese at the end of the cooking time for the grits. Immediately spoon into a bowl and top with shrimp and bacon to serve.
Recipe by The Motherload at http://momadvice.com/blog/2014/03/nearly-classic-shrimp-and-grits-recipe