Shrimp and Grits

2 cups quick-cooking grits

1 cup freshly shredded Parmesan cheese

6 T. butter, divided

1 tsp. garlic salt

6 slices bacon, chopped

1 large green bell pepper, chopped

1 large red bell pepper, chopped

3 cloves garlic, minced

2 tsp. Creole seasoning

1 cup dry white wine (or use chicken broth)

2½ lb. peeled and deveined medium shrimp

2 T. fresh lemon juice

4 green onions, chopped

 

Cook grits according to package directions. Stir in Parmesan, 4 T. butter and garlic salt. Cook bacon in a large nonstick skillet over medium heat 5 to 6 minutes or until crisp. Remove bacon with a slotted spoon, reserving drippings in skillet. Drain on paper towels. Add remaining 2 T. butter to skillet over medium heat. Add bell peppers, garlic and Creole seasoning; cook 2 minutes. Add wine (or broth); cook 2 minutes or until wine almost evaporates. Increase heat to medium-high. Add shrimp and cook 3 minutes or just until shrimp turn pink. Stir in lemon juice; sprinkle with green onions. Serve shrimp mixture over grits; sprinkle with bacon.