1 1/2 cups quick-cooking grits
1 1/2 cups grated cheddar cheese (about 5 oz.)
1 bunch scallions thinly sliced (white and green portions separated)
Salt & Pepper
8 slices bacon
1 lb. large shrimp peeled and deveined
3 garlic cloves finely chopped
1/3 cup parsley finely chopped
3/4 cup EVOO
1 lb. frozen cut okra thawed and patted dry
3 Tbsp. flour
Season the shrimp with salt/pepper and set aside.
(Here is what we do to use all parts of the shrimp: during the peeling and deveining of the shrimp, put the outer shells into a pot. Bring the shells and 5 cups water to a boil, then simmer for 5 minutes. Strain the shells and you now have shrimp stock to use instead of just water in the grits!)
In a large saucepan, bring 5 cups of water (or shrimp stock) and the evaporated milk to a boil. Lower the heat to medium-low, slowly stir in the grits, partially cover and simmer, stirring about every 30 seconds to prevent clumping, until the grits are just thickened (about 15 min.). Remove from the heat, stir in the cheese, 3/4 of the scallion greens, and salt/pepper to taste. Cover and keep warm.
While the grits are cooking, in a large skillet, cook the bacon over medium-high heat until almost crisp (about 8 min.) and remove to paper towels (crumble when cool). Stir in the scallion whites and garlic and cook for 1 min., then add the shrimp and cook until shrimp is opaque (about 3 min.). Turn the heat off and stir in the parsley, then transfer to a bowl; wipe out the skillet.
In the same skillet, heat the EVOO over high heat. Season the okra with salt/pepper and toss with the flour. Fry the okra in a single layer, stirring occasionally, until golden in spots (about 5 min.); take out, season with a little salt while still hot, and let sit on paper towels.
Put some of the grits in the bottom of a bowl, top with the shrimp and okra, and finish with a sprinkle of the remaining scallion greens and crumbled bacon.
* Recipe courtesy of Everyday with Rachael Ray, October 2010 Menu Planner
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