Pan Shrimp and Linguica Over Cheddar Bacon Grits

Fry the bacon in a skillet over medium heat. Once it’s crispy, remove the bacon to a paper towel lined plate and set aside until it’s cool enough to crumble. Reserve the bacon grease. Set the pan aside.

Bring water to rolling boil in a saucepan. Add grits and cook on low, covered for 15 minutes. Then add cheese, 6 strips of the crumbled and cooked bacon, 1 tablespoon of bacon grease and cream. Stir well.

Test for salt. This is very important. Grits can be bland without enough salt. Take a taste and add it if it needs it. It will need it. Add freshly ground black pepper. The more, the better. Put cover back on, remove from heat and set aside.

In the same frying pan that you cooked the bacon in, cook the onion in 1 tablespoon of bacon grease. Cook until tender. Add linguica. Cook for another three minutes. Add shrimp and cook until flesh is pink and firm. Add salt and pepper to taste and remove it from the heat.

Scoop grits into individual bowls. Pile shrimp/linguica mixture over the top. Top with diced tomatoes, bacon and parsley. Serve right away.