back in the game.

i have not been in the kitchen for what feels like weeks – i had the flu & was useless.  but now i am on the mend & yesterday morning someone had a craving for shrimp & grits.  ask & you shall receive.

shrimp & cheese grits with poached eggs(serves 2)
2 C water
½ C stone-ground grits*
1 C sharp cheddar cheese, coarsely grated
¾ lb. shrimp, peeled and deveined
4 slices bacon, chopped
3 tsp. lemon juice
3 T parsley, chopped
½ C scallions, thinly sliced
1 clove garlic, minced

4 poached eggs, yolks still runny**

bring water to a boil.  add grits & cook until water is absorbed, about 20 to 25 minutes.  remove from heat & stir in cheese.  season with salt & pepper to taste.

rinse shrimp & pat dry. fry the bacon in a large skillet until browned; drain well. add shrimp to skillet with bacon grease. cook just until shrimp turn pink.  add lemon juice, bacon, parsley, scallions & garlic. saute for 3 minutes.  season to taste with salt & pepper.

spoon grits into a shallow bowl. top with shrimp & two poached eggs

*i like stone-ground grits as they have a coarser texture than instant but use what you prefer.  if you use instant, follow cooking directions on the box

**to poach an egg:  bring 2 – 3″ water to a simmer in a wide saucepan.  gently crack each egg into the simmering water and cook until just set, 4 to 5 minutes.  remove with a slotted spoon to a clean, dry dishtowel.