Shrimp and Grits -- Southern Style

From the St. Pete Times. Prepare all ingredients before starting to cook because it goes very fast.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 3  tablespoons lemon juice
• 2  teaspoons  hot sauce (Tabasco)
• 2  lbs raw shrimp, peeled
• 3  slices bacon, chopped
• 1  cup onion, diced
• 1⁄4 cup green pepper, diced
• 3  garlic cloves, minced
• 1⁄2 cup chicken broth
• 1⁄2 cup green onion, sliced and divided
• 5  cups water
• 1 1⁄2 cups quick-cooking grits
• 1  tablespoon butter
• 1  teaspoon salt
• 1  cup  shredded sharp cheddar cheese

Directions

1. Combine lemon juice, hot sauce and raw shrimp. Set aside.
2. Cook bacon in a large nonstick skillet over medium heat until crisp. (While bacon is cooking bring 5 cups water to a boil in a separate saucepan for grits.) To the skillet add onion, bell pepper, and garlic to dripping and bacon pieces; cook 5 minutes or until tender, stirring occasionally.
3. Stir in shrimp mixture, broth and 1/4 cup green onions. Cook 5 minutes or until shrimp are done, stirring frequently.
4. While shrimp are cooking, add quick cooking grits to boiling water, stirring constantly. Reduce heat to low, simmer, covered for 5 minutes or until thick, stirring occasionally. Stir in butter, salt and 3/4 cup of the cheese.
5. To serve, pour grits in shallow bowl. Heap shrimp on top of your serving of grits with remaining cheese and green onions.