If you follow HerKentucky on Instagram, then you know I made shrimp and grits for dinner the other night. I usually make this dish Cajun-style, but this time I wanted a lighter flavor profile, so I went with a Lowcountry version. I basically doubled this Bobby Flay recipe and added a shallot. 

• 6 cups water
• Salt and pepper
• 2 cups stone-ground grits
• 4 tablespoons butter
• 4 cups shredded sharp cheddar cheese
• 2 pounds shrimp, peeled and deveined
• 12 slices bacon, chopped
• 2 lemons, juiced
• 2 tablespoons chopped parsley
• 1 cup thinly sliced scallions
• 1 large clove garlic, minced 
• 1 large shallot, minced

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.

Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.