Shrimp 'N Grits

1 cup grits

4 cups water

(Keep adding more as it gets drier)

1/4 cup cream

1/4 cup mascarpone cheese

1/3 cup parmesan

1 tsp salt

Mix the grits with the water over medium heat. I always use cold water and dump all the grits in at once. I find that helps keep out the lumps. Keep stirring and lower the heat somewhat - it may take 45 minutes to end up with really good, really creamy grits. If it looks like the mixture is getting too dense or too dry, add more water, a little at a time. Add the salt and keep stirring. After about 35-45 minutes, the grits will start to look creamier. To gild the lily, add the cream, mascarpone and parmesan.


18 medium Shrimp

3T Olive oil

Herbs, oregano, thyme, parsley

2 cloves garlic

Paprika

Red pepper flakes

Clean the shrimp and mix the olive oil with the herbs, garlic, paprika and red pepper flakes. Let the shrimp marinate for at least 15 minutes.

Grill the shrimp, but just until almost done. They'll cook a little longer with other ingredients. Remove the shrimp from the grill and set aside. (Use a grill pan or the broiler if you don't have an outdoor grill) 


1/4 cup green pepper, minced

1 T olive oil 

2 strips bacon

Sauté green pepper in oil until softened. Remove. Add bacon, cut in bits. Cook until crispy.

Add green pepper back in and after shrimp is grilled, add it to the peppers and bacon. Turn up heat to high. Add the white wine and let it reduce just a bit, then add 1 tablespoon of butter.


Pour shrimp mixture over grits and serve with a sprinkle of parsley or basil over all.