Timms Mill Shrimp and Grits:
- 2 Cups Timms Mill Grits
- 1/4 tsp. salt
- 1/2 cup shredded sharp cheddar cheese
- 2 slices of bacon
- 2 Tbls. butter
- 1/2 cup chopped green onions
- 4 Tbls. hot sauce, divided
- 1 Tbls. fresh lemon juice
- 1 pound medium sized fresh shrimp
- 1 Tbls. chopped parsley
Prepare grits according to package directions and then add butter, cheese and 3 Tbls. hot sauce. Peel shrimp and toss with salt and remaining 1 Tbls. hot sauce. Cook bacon; remove from skillet and saute’ the shrimp and green onions in bacon drippings 3 min. or just until shrimp turn pink. Add lemon juice. Spoon shrimp mixture over grits and top with parsley and crumbled bacon.
