Shrimp And Grits -- One Of President Obama'S Favorites

1. 1

   Combine the shrimp with the lemon juice and a few generous splashes of hot pepper sauce (or less, to taste). Let sit while you begin the grits and gravy.

2. 2

   Prepare the grits in a large heavy saucepan, first bringing 6 cups of water and 1 teaspoon of the salt to a boil. Whisk in the grits a few handfuls at a time. (They will bubble up initially.) When you have added all the grits, reduce the heat to a very low simmer and cook over low heat for 35-40 minutes, stirring occasionally at first and more frequently toward the end.

3. 3

   While the grits simmer, get the gravy underway. Fry the bacon in a medium skillet over medium heat until brown but still limp. Stir in the onion, green pepper and garlic, and continue cooking until the onion and pepper are limp, about 5 minutes. Add the scallions, sprinkle the flour over the mixture, stir, and continue sauteeing for 5 minutes longer. Stir in the stock and remaining salt, and cook for 5 minutes longer. Remove from the heat while you finish the grits.

4. 4

   When the grits are thick and creamy, stir in the butter, followed by the cheese. Add a splash of hot pepper sauce and additional salt if you like. Cover the grits while you finish the gravy.

5. 5

   Return the gravy to medium heat and stir in the shrimp. Cook until the shrimp are opaque throughout, about 5 minutes. Serve immediately, mounding the grits in large shallow bowls or on plates, and covering them with shrimp and gravy.

* Per serving · 4 servings · Values may vary.