Ingredients:
For the Grits:
3/4 c grits
1 14oz can Chicken Broth + water (Should be 3 cups of liquid)
2 cups shredded sharp cheddar cheese (or your cheese preference)
1 tbsp butter
pinch of salt
For the Shrimp:
24 shrimp, cleaned
4 slices of bacon
1-2 cloves garlic minced
1 lbs asparagus, cut into pieces
pinch of red pepper flakes
pepper to taste
Directions:
Bring chicken broth-water mixture to a boil, stir in grits and lower heat to medium-low and cover, stirring occasionally, let cook for 5-7 minutes. Add butter and gradually stir in cheese.
Brown bacon in pan, remove crumbles to a plate lines with a paper towel. Drain bacon fat, saving about a tablespoon. Add garlic to bacon grease and stir until fragrant, about a minute. Add shrimp, pepper and pepper flakes, cook until shrimp is almost done. Add asparagus and bacon, cook until done.
Serve warm.
My grits came out fairly thick and cakey, if you want more creamy add more liquid, but I like grit cakes ^_^
