TGIF: A South Carolina treat

My friends and family begged me not to do this.
"Furriners won’t appreciate it," they said.
"Why give away all our secrets?"
This used to be a Charleston delicacy.
Even Yankees up in North Carolina eat it now.
I may be banished from the tribe for doing this.
But here’s Shrimp & Grits in all it’s glory.
Shrimp & Grits (for 4)
1 lb large raw peeled & deveined shrimp
1 cup half & half
2 cups water
1/2 cup chicken or vegetable stock
1/4 cup butter
Salt & pepper to taste
1 cup stone-ground yellow grits
3 tbsp fresh lemon juice
4 slices bacon, browned and crisp
1 tbsp minced garlic
2 tbsp finely chopped bell pepper
Combine cream, water & stock in a large saucepan & bring just to a boil. Add butter, salt & pepper. Slowly add grits, stirring to keep grits from scorching on bottom for 10 minutes. Lower heat to warm & cook for 20 more minutes, stirring occasionally until grits have absorbed all liquid & become soft as oatmeal, moist but not dry. Remove from heat.Sprinkle peeled shrimp with lemon juice, salt& pepper. Fry bacon until brown & crisp. Pat dry with paper towels. To bacon fat in frying pan add garlic & bell pepper. Sauté 2 minutes. Add shrimp & sauté until shrimp turn pink on both sides. Spoon hot grits onto individual serving plates & top with shrimp, crumbled bacon, garlic & peppers.
Shrimpers ate this for breakfast before going to sea.
This makes a great meal anytime. Enjoy.
Next week we’ll talk about your direction in life.
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