Food Network publishes Bobby Flay's recipe for shrimp and grits on FoodNetwork.com. The recipe calls for ingredients such as butter, sharp cheddar cheese, bacon, lemon juice and parsley. The shrimp are cooked in bacon grease, with the lemon juice and parsley, as well as with scallions and garlic. The recipe takes about 40 minutes to prepare and makes four servings.
Boil 4 cups of water in a pot, season with salt and pepper, and add 1 cup of stone-ground grits. Cook the grits for up to 25 minutes until the water is absorbed. Take it off the heat, and stir in 3 tablespoons of butter and 2 cups of shredded sharp cheddar cheese. Set aside.
Rinse 1 pound of peeled and deveined shrimp, then pat dry. Chop 6 slices of bacon, and fry them in a large skillet until browned. Remove from the pan, and drain. Add shrimp to the pan with the bacon grease, and cook until pink. Add 4 teaspoons of lemon juice, 2 tablespoons of chopped parsley, 1 cup of thinly sliced scallions, and 1 large minced garlic clove, and then saute for three minutes. Transfer the grits to a serving bowl, and the shrimp mixture to the grits. Mix well, and serve.