Shrimp and Cheesy Grits

1: In a medium saucepan over high heat, add water and mix in chicken bouillon or add vegetable stock. Add salt then whisk in the cornmeal slowly.

2: Bring to a boil and reduce the heat to medium. Cook for 25 minutes, whisking often until the grits are soft and no longer have a gritty texture.

3: Add the heavy cream and cheese. Whisk until smooth and then season with pepper.

4: Cook bacon according to package directions. Reserve 3 tbsp of bacon grease. Cut bacon into strips width wise and set aside.

5: Add shrimp to a bowl and season with salt, pepper, and Old Bay seasoning.

6: In a pan over medium high heat, add bacon grease, garlic, and thyme.

7: Add shrimp to the pan and cook for 1-2 minutes on each side until cooked through. Remove shrimp and set aside.

8: Reduce heat to medium and deglaze the pan with white wine or vegetable stock. Let the alcohol burn off, add butter, and mix to create your pan sauce.

9: Plate the grits. Add the shrimp. Drizzle with pan sauce and top with bacon and green onions. Enjoy!