Our Shrimp and Grits   Best made with Oakview Farms Granary stone ground grits!  I serve 4 with this, but it could serve more.
 
 
 
 
Cook Grits:
1 ½ cups Oakview Farms stone ground white Grits          
5 cups water                                     1 cup light cream (low-fat works)
1 to 1 ½ tsp. salt                               2 Tbs. butter
 
Pour water into large heavy saucepan. Slowly add grits. Using side of spoon, skim off any dried chaff that may rise to the surface. Stir again, and add salt. Bring grits to boil, reduce heat to medium low. Cook slightly covered for about 15 minutes, or until grits begin to thicken. Remember, stir frequently! Add butter and half-and-half, then continue to cook grits for another 15 – 25 minutes. Grits are done when they are soft, slightly shiny, and thickened to desired consistency. You can always cook them longer, just add more liquid and stir.
 
Shrimp Sauce:
4 – 5 slices thick bacon, diced                      Black pepper      
1 Tbs. butter                                             1 cup light or heavy cream    
¼ cup sliced green onions                            hot sauce to taste
1 Tbs. minced fresh garlic                            1/4 cup shredded parmesan cheese                                  
¾ to 1 lb. fresh shrimp (peeled/deveined)       sun-dried tomatoes (packed in oil, drained/chopped)
1/2 tsp. creole/cajun seasoning                     green onions                                                     
Pinch of Old Bay                                         fresh parsley, finely chopped
               
In heavy skillet, cook diced bacon until crunchy. Remove from pan, drain on paper towels. Save about 1 tsp. of bacon drippings, and pour out the rest. Add butter and slightly sauté the green onions (white part) and minced garlic. Add shrimp and season lightly with creole seasoning, Old Bay, and pepper. Add cream and dash of hot sauce. Taste to adjust seasonings. Bring sauce to low boil, then reduce to a simmer. Cook 3 – 5 minutes, or until cream has thickened. Turn off heat, stir in cooked bacon, sun-dried tomatoes (as desired), parmesan cheese, and green part of onions. Spoon hot grits onto 4 plates. Top with sauce, sprinkle lightly with parsley. Enjoy!
 
Tip! Try serving with fresh Alabama grown catfish, grilled. Plate grits, top with fish and sauce. Parsley to garnish.