Smoky Shrimp and Cheesy Grits

1. 1

   In a medium saucepan, bring the stock to a boil.

2. 2

   Whisk in the grits and cook over moderately high heat, stirring constantly, until thickened and the grains are tender, about 5 minutes.

3. 3

   Add the cheese and butter, season with salt and pepper and whisk just until the cheese is melted.

4. 4

   Cover and remove from the heat.

5. 5

   In a large, deep skillet, heat the olive oil until shimmering.

6. 6

   Add the bacon and cook over moderately high heat, stirring occasionally, until the fat is rendered and the bacon is golden, about 8 minutes.

7. 7

   Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.

8. 8

   Pour off all but 4 tablespoons of the fat in the skillet.

9. 9

   Add the garlic and cook over moderately high heat just until fragrant.

10. 10

    Add the shrimp and cook until curled and pink, about 3 minutes.

11. 11

    Stir in the parsley and bacon; season with salt and pepper.

12. 12

    Spoon the warm, cheesy grits into shallow bowls and top with the shrimp and bacon.

13. 13

    Serve right away.

* Per serving · 4 servings · Values may vary.