shrimp and grits

When looking for a good Shrimp and grits recipe, I found so many I wasn't sure which one I wanted to try.  My daughter told me about a Paula Deen recipe that she did and it was very good. Well that is understatement. This is my new favorite meal. Paula's recipe didn't call for the grits made with the cream, but, Lyndsey, my daughter had mentioned she did it that way.....Omygoodness, the grits are creamy and smooth. This makes me want to start making my grits ALWAYS like this...I have to say you absolutely have to try this recipe........it is slap your mama kinda good.....OK don't slap your mama....that won't be very nice....hope you enjoy it.....Also, I just happened to be watching Barefoot Contessa yesterday and she was making scrambled eggs and asparagus..the recipe below the shrimp and grits is her recipe. I decided how perfect would it be to add a  couple of those yummy green stalks to my shrimp and grits.........ENJOY.......I sure did.......

1 Cup of Quick 5 minute Grits
1/4 cup Butter
1 pint Heavy Cream
1 cup Water
2 cups Shredded Cheddar Cheese
Salt and Pepper
1 Pound of Shrimp, Peeled
6 slices of bacon
4 Tablespoon of Fresh squeezed Lemon juice
2 Tablespoon Fresh Parsley, chopped
1 clove garlic, minced
1 cup of green onion, chopped (white and green part)

1. bring 1 pint heavy cream plus one cup of water to almost a boil in a medium saucepan. Add the grits and salt and pepper to taste. Stir well with a whisk. Reduce the heat to the lowest possible setting and cook the grits until all the water is absorbed, about 10 to 15 minutes. Stir occasionally. Remove from the heat and stir in the butter and cheese. Keep covered until ready to serve.

Note: when the water is absorbed the grits will be very creamy and thick.....

2. Rinse the shrimp and pat dry. Fry the bacon in a large skillet until browned and crisp, then drain on a paper towel. Add the shrimp to the bacon grease in the skillet and saute over medium heat just until they turn pink, about 3 minutes. Do not overcook! Immediately add the lemon juice, parsley, green onions, garlic and bacon bits. Remove the skillet from the heat.

3. Pour the grits into a serving bowl. Pour the shrimp mixture over the grits. Garnish with parsley


Asparagus recipe:

1 bunch of asparagus
olive oil
salt and pepper
fresh grated Parmesan

preheat oven to 350
Cut the woody part of asparagus off rinse well and pat dry.  Lay the asparagus in pan and drizzle olive oil all over, salt and pepper to taste...with your hands roll the asparagus all over to make sure the oil salt and pepper coast each stalk.
bake for 10 minutes. Pull out of oven, grate fresh Parmesan over each piece and place back in oven until melted.....you can eat this as a side or add to the shrimp and grits for a little veggie added to your goodness