Serious Eats - seriouseats.com

Here is a quick version of Shrimp and Grits. Cheese may not be included in the classic Shrimp and Grits recipes, but it sure does add an element of excitement.I add chipotle white cheddar cheese to mine. Try this recipe at home, and look for American wild shrimp.

Shrimp and Grits

3 cups chicken broth
3/4 cup quick cook grits
1 cup (4 ounces) chipotle white cheddar cheese
3 tablespoons butter
Salt and freshly ground pepper
2 tablespoons extra virgin olive oil
3/4 pound thick sliced bacon, cut into 1/4-inch matchsticks
4 cloves garlic, minced
1 pound shelled and deveined large shrimp
3 tablespoons chopped Italian parsley

In a medium saucepan, bring the stock to a boil. Whisk in the grits and cook over moderately high heat, stirring constantly, until thickened and grits are tender, about 5 minutes. Add the cheese and butter, season with salt and pepper and whisk until the cheese is melted.

In a large skillet, heat oil until shimmering. Add the bacon and cook over moderately high heat, stirring occasionally, until the fat is rendered and the bacon is slightly crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a towel-lined plate to drain.

Pour off all but 4 tablespoons of the bacon drippings in the skillet. Season the shrimp with salt and pepper and add to skillet. Cook shrimp 1 minute, flip to other side and add garlic to pan; cooking an additional minute or two, until shrimp is beginning to curl. Add parsley and reserved bacon; season with salt and pepper and serve over chipotle white cheddar grits.
4 servings

you have a double post goin on ;)