Southern Style Shrimp and Grits

Ingredients:

Directions:

1. Brown the diced bacon and Andouille sausage in large nonstick skillet over medium-heat until crispy, stirring often. Remove with slotted spoon to drain on paper towels, leaving remaining drippings in pan. Add diced onion, peppers and 1 teaspoon of garlic to same hot pan and sauté until translucent, about 5 minutes.
2. Stir in Reserved Bacon and Andouille Sausage and season, to taste, with Creole seasoning; transfer to bowl, cover to keep warm. Pat Shrimp dry with paper towels and sprinkle with 1 teaspoon Creole Seasoning; toss together to coat evenly. Using same pan, add 1 tablespoon butter and remaining teaspoon of minced garlic over medium-high heat, cook for 1 minute.
3. Add all Shrimp to pan and cook until just cooked through and pink, about 2 to 3 minutes per side. Remove from heat and stir in lemon juice; set aside.In a small bowl, mix together all Gremolata ingredients, reserving ½ cup for grits.
4. For the Grits: Heat water, Half and Half, and salt in large saucepan over high heat; bring to a boil. Reduce heat to simmer and slowly whisk in grits. Let simmer 5 to 10 minutes, stirring occasionally; remove from heat and stir in butter, shredded Sharp Cheddar Cheese, reserved Gremolata, and season, to taste, with salt and pepper. Serve Grits warm in pasta bowls topped with bacon/Andouille mixture and cooked shrimp. Great for Breakfast, Lunch, or Dinner!