Shrimp and Cheesy Grits

INGREDIENTS   

• 3 cups chicken stock 
• ¾ cup quick grits
• 1 cup white cheddar cheese, shredded
• 3 T. unsalted butter
• Salt and freshly ground pepper
• 4 garlic cloves, minced
• 1 lb. shelled and de-veined large shrimp
• 2 T. chopped flat-leaf parsley 

DIRECTIONS  

1. In a medium saucepan, bring the stock to a boil. Whisk in the grits and cook over moderately high heat, stirring constantly, until thickened and the grains are tender, about 5 minutes. Add the cheese and butter, season with salt and pepper and whisk just until the cheese is melted. Cover and remove from the heat.
2. In a large, deep skillet, add the bacon and cook over moderately high heat, stirring occasionally, until the fat is rendered and the bacon is golden, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.
3. Pour off all but 4 tablespoons of the fat in the skillet. Add the garlic and cook over moderately high heat just until fragrant. Add the shrimp and cook until curled and pink, about 3 minutes. Stir in the parsley and bacon; season with salt and pepper.
4. Spoon the warm, cheesy grits into shallow bowls and top with the shrimp. Serve right away.

Recipe Author: Bobby Flay