1 C. Instant Grits
3 C. water
½ C. buttermilk
½ stick butter
½ C. grated cheddar cheese
6 slices bacon, diced
Salt and freshly ground pepper, to taste

In a large sauté pan, cook the diced bacon until slightly crispy. Transfer bacon with its grease into small bowl. In a medium saucepan, bring water to a boil, and add grits. Reduce heat to medium-high and whisk until the grits thicken, about 5 minutes. Add the bacon with its grease, and the remaining ingredients, and continue to whisk, intermittently, while you prepare the Screaming Shrimp, and until the grits are glorious and DIRTY GOOD!”

1 pound shrimp (16/20) count) peeled, cleaned and butterflied
½ stick butter
2 T. canola oil
1 T. Cajun seasoning
¼ C. chopped garlic
4-6 Roma tomatoes, seeded and coarsely chopped
¼ C. fresh basil chiffonade
¼ C. lemon juice
Salt and freshly ground pepper, to taste

In the same pan used to cook the bacon, and over high heat, add oil and butter. Add the shrimp and cook for about 2 minutes, until the shrimp start to turn pink and curl slightly. Add the Cajun seasoning and garlic and continue cooking for about 30 seconds. Add the tomatoes and basil, and the lemon juice, and sauté for another 30 seconds. Turn off the heat. Spoon the grits into serving bowls and apportion the Screaming Shrimp over the top of the grits.