Kiss my (Shrimp and) Grits

Shrimp and grits is one of my favorite things, but I've only attempted to make it myself one time.  And it was...fair.  When I saw this post from Joy the Baker, I knew I had to try again.  I wasn't sure if I could pull it off after my last attempt was so....you know, fair.  But decided to give it a go.  I loved the simplicity of her recipe, b/c that's how I like my scrimps.  Not a lot of fanfare is needed for the good ole Southern dish.  and...if you are not familiar with Miss Joy the Baker, you should go check her blog out immediately - it's FABULOUS!!!!  I've gained 5 lbs just following her posts. 

I made just a couple of changes.  And what can I say, besides...this was O-M-G delicious!!!  First of all, I didn't have any bacon, so I used this

and this is my new favorite sausage!!  Even the kids loved it!  It has the best flavor.

 Recipe - adapted from Joy the Baker (and she has way more awesome pictures)

4 cups water


1 cup stone ground grits (also known as polenta) *whatever, just not instant :)

salt and pepper

3 Tablespoons unsalted butter *Smart Balance Light

1 cup sharp cheddar cheese, shredded

1 pound shrimp, peeled and deveined without the tails

6 slices bacon  *al fresco apple maple chicken sausage

4 teaspoons fresh lemon juice *or, if you thought you had fresh lemon, and you start cooking and realize you don't, well, lemon juice from the bottle works.  This may have happened to me.

2 Tablespoons parsley, chopped

1/2 cup thinly sliced scallions

1 large garlic clove, minced

Bring water to a boil. Add grits to the boiling water while whisking to prevent clumps. Add a bit of salt and pepper. Lower heat, bring to simmer and cover until water is absorbed. Follow the directions on your box of grits or polenta. Cooking times vary. Once thick, remove from heat and stir in butter and shredded cheese.

Rinse and pat shrimp dry. Cook the sausage in a large skillet. When cooked through remove from the pan and add shrimp into the grease pan (I had very little grease from chicken sausage, but it was fine). Cook until shrimp turn pink. Add lemon juice, sausage, scallions, garlic and parsley. Cook for another three minutes.

Spoon the grits into a serving bowl and top with shrimp mixture. Serve immediately.

yummmmm! This dish went faster than any I've cooked in a while.  Next time I'll need to double the recipe!  It was also great that even though ALL the kids didn't like ALL the ingredients, they could pick and choose and get a decent meal out of it! 

And if you haven't entered my giveaway, you still have time!