Shrimp & Grits

Presented by James Bazzelle, Mert's Heart & Soul
Yield:  8 Servings

1 cup coarsely ground Yellow grits                       3 cups water

2 teaspoons salt                                                  2 cups Whip Cream or half-and-half

2 pounds cooked shrimp, peeled and deveined

salt to taste                   1 pinch cayenne pepper, or to taste

5 slices bacon               2 green bell pepper, chopped

1 cup chopped onion         1 teaspoon granulate garlic

1/4 cup   flour               1 cup water or chicken broth

Directions

Bring water, grits, and salt to a boil in a heavy saucepan with a lid. Stir in Whip Cream and simmer until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm

Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Retain bacon drippings in skillet. Transfer bacon slices to paper towels.

Stir in flour to make a smooth paste. Turn heat to low and cook, stirring constantly, until the mixture is medium brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.

Pour in water or chicken broth into the skillet over medium  heat , cooking and stirring until the sauce thickens

Stir shrimp and vegetables into the and mix to combine with garlic ,salt and cayenne to taste

Serve shrimp mixture over Grits