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Charleston Style Shrimp and Grits

From Northeast Georgia Locally Grown

<p>This recipe takes me back to growing up in Charleston but is more of a &#8220;treat&#8221; living closer to the mountains now (and for other ingredient reasons haha).</p>
Source: The Happier Homemaker (Entered by Andrew Linker)
Serves: 4 servings

1 cup stone ground grits
2 cups Mountain Fresh Creamery milk
1 cup Butter, Lard, or Pork Belly Drippings
1 tsp salt
1 cup water
1 cup sharp cheddar cheese
1 lb Shrimp (peeled or whole)
4 tsp lemon juice
1 tbsp fresh parsley
1 tsp dried cayenne pepper
1 tbsp minced garlic or dehydrated garlic
0.5 lb pork belly
0.5 cup green onions

Step by Step Instructions
  1. Bring the water, milk, 1 cup butter and salt to just a boil
  2. Add the grits and stir
  3. Cook over low heat 30 minutes, stirring often to prevent sticking
  4. Add the cheese and stir, cook an additional 10 minutes
  5. Meanwhile in a large saucepan cook finely chopped pork belly until brown. Remove, leaving grease in pan
  6. Add shrimp and cook for 5 minutes or until pink
  7. Return pork belly pieces to pan along with lemon juice, parsley, cayenne and garlic
  8. Cook 2-3 minutes. Spoon grits into bowl and top with shrimp mixture
  9. Serve immediately