Southern Shrimp and Grits
1 cup grits
2 cups milk
1 1/4 cup vegetable broth
3 Tbsp. butter
1 cup cheddar
12 oz. shrimp
1 slice bacon thick slices, cubed
2 garlic cloves
1 onion small, sliced thinly
12 oz petite diced tomatoes
1 cup vegetable broth
1/2 Tsp. Kosher salt
1/4 tsp. cayenne
1 dash cinnamon
4 Tbsp. parsley for garnish
Bring milk and vegetable oil to a boil, and slowly add the grits 1/4 cup at a time. Stir frequently to avoid clumping.
Mix in the butter, and cook on low for about 20 minutes.
Toss in the cheese and stir to blend.
While the grits are cooking start cooking the shrimp.
To prepare the shrimp.
In a small dish blend together salt, cayenne, and cinnamon.
Begin cooking bacon in a non-stick skillet.
Once the bacon begins to turn brown, add in the onion, and garlic and continue to cook until onion is translucent.
Toss in the shrimp, and cook until the shrimp starts to turn pink. Sprinkle with spice mixture.
Add in the tomatoes, and the vegetable broth.
Cook for 2-3 minutes.
Divide grits equally into 4 bowls, and top with shrimp.