A southern favorite! Here's my spin on it and what we're eating tonight!
1 lb. fresh shrimp, shells on
1 c. grits (I prefer stone-ground but the quick-cooking kind work fine, too.)
2 c. water
1/2-3/4 c. milk
4 oz. cream cheese, softened
3-4 shakes Tabasco sauce
*edited to add* 2-3 T. chopped bacon (I use the Oscar Meyer bacon pieces in the salad section of the grocery store. Less mess and tastes good, too!)
1 t. minced garlic (I use the garlic already minced in olive oil. Quick and easy and no sticky garlic fingers!)
Fill a large stock pot 3/4 full with water and salt heavily. Bring to a boil and add shrimp. Cook for approximately 3 minutes, or until pink. Remove from heat, drain and rinse with cold water. Peel and set aside.
In a Dutch oven bring 2 c. water to a boil. Reduce heat and slowly add in grits, stirring with a whisk. Add 1/2 c. milk and continue stirring. Once milk is heated through, stir in cream cheese until completely incorporated. If too thick, add milk, depending on consistency needed. Add Tabasco, salt, pepper and generous amounts of butter. Continue stirring with whisk to insure the grits don't stick to the bottom of the pot. Stir in bacon pieces and garlic.
When grits are fully cooked and are creamy and smooth, fold in shrimp until heated throughout. Remove from heat and serve with hot buttered biscuits.