Shrimp and grits however is a delicacy that has been served in the southern states for so many years Folks has one kind grits and one species of shrimp but no matter how you prepare it the name remains the same folks eat girts morning noon and night and eating shrimp spicy or mild boil or fried.
1 cup grits
3 tablespoon cream chicken soup
Salt and pepper to taste
1/2 cup butter
2 cups shredded sharp Cheddar cheese
1 pound shrimp, peeled and deveined, (whole if small or chopped if large)
6 slices chopped bacon
4 teaspoons fresh lemon juice
2 tablespoons chopped fresh parsley
1 cup thinly sliced green onions, white and green parts
1 large garlic clove, minced
1. Bring 4 cups water to a boil, then add the grits and salt and pepper to taste. Stir well with a whisk. Reduce the heat to the lowest setting and cook until all water is absorbed, about 10-15 minutes. Remove from heat and stir in half butter and cheese and top with the other half of butter and cheese do not stir. Cover until ready to serve.
2. Rinse the shrimp and pat dry. Fry the bacon in large skillet until crisp, then drain on a paper towel. Add shrimp to bacon grease and saute over medium heat until they turn pink, about 3 minutes (Careful not to overcook!) Immediately add three tablespoons of cream chicken soup, lemon juice, parsley, green onions, and garlic, blend well then remove from heat.
3. Pour the grits into a serving bowl and top with shrimp mixture add green onions and parsley on top.