INGREDIENTS:

• 3 cups chicken stock
• Pinch of Kosher salt
• 1 cup corn grits (quick or regular, not instant)
• 3 tablespoons of heavy cream
• 3 tablespoons unsalted butter
• 2 cups sharp cheddar cheese, shredded
• 8 slices slab bacon, cut into 1 to 2-inch pieces
• 1 lb shelled and deveined large shrimp
• Black pepper
• 2 – 3 garlic cloves, minced (should be a heaping teaspoon)
• 3 tablespoons flat-leaf parsley, chopped
• 4 scallions, white and green parts, chopped (3 for cooking, 1 for garnish)
• 1 teaspoon of smoked paprika
• 1 tablespoon of Worcestershire sauce
• 2 or 3 good shakes of hot sauce
• 4 teaspoons fresh lemon juice (usually the juice of 1 whole lemon)

INSTRUCTIONS:

1. In a medium saucepan, bring the stock to a boil.
2. Whisk in the grits and cook over moderately high heat, stirring vigorously at first to eliminate lumps (Continue to stir periodically until thickened and the grains are tender- about 4 – 5 minutes total. If using regular grits, they will take up to 45 minutes)
3. Add the cream, butter and cheese and gently stir. Cover and remove from heat.
4. Meanwhile, in a large skillet, cook the bacon over medium-high heat until crispy.
5. Transfer cooked bacon to paper towel-lined plate.
6. Pour out all but about 4 tablespoons of bacon fat in the skillet and re-heat.
7. Add the shrimp and cook until curled and pink, about 3 minutes.
8. Stir in the garlic, parsley, scallions, paprika, Worcestershire, hot sauce and lemon juice.
9. Meanwhile, crumble the bacon into slightly smaller pieces, set aside.
10. Spoon the warm, cheesy grits into 4 shallow serving bowls and top each with a quarter of the shrimp mixture.
11. Garnish with bacon and reserved scallions.
12. Serve at once.