Camarones con sémola de maíz

Ingredientes

• 4 cups water
• 1 cup stone-ground white grits
• 1/2 teaspoon salt
• 3 tablespoons butter (unsalted)
• 2 cups sharp white cheddar cheese (shredded)
• 6 slices bacon (chopped)
• 1 pound raw shrimp (peeled and deveined)
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley (chopped)
• 4 green onions (chopped)
• 1 clove garlic (minced)
• salt and pepper (to taste)

Preparación

1. 1

   In a medium pot, bring water to a boil then reduce the heat to a simmer. Add the grits, ½ teaspoon of salt, and stir. Cook the grits for about 20 to 35 minutes, stirring gradually so you don't get any lumps. When cooked all the water should be absorbed.

2. 2

   Remove the pot from heat and stir in the butter and cheese.

3. 3

   Add the bacon to a large skillet and fry until crisp. Transfer cooked bacon to a paper towel lined plate. Pat the fat from the bacon with paper towels then chop the bacon.

4. 4

   Pat dry the shrimp with paper towels and place in the skillet with the bacon fat. Cook for 1-2 minutes per side over medium-high heat until the shrimp turns pink. Do not over-cook.

5. 5

   Add the lemon juice, chopped bacon, parsley, green onions, garlic to the skillet and sauté for 2 to 3 minutes. Season with salt and pepper as needed.

6. 6

   Spoon cooked grits into serving bowl, then top with shrimp mixture on top. Serve immediately.