1 1/2 pounds shrimp, peeled and deveined
1 lemon, juice only
Hot sauce to taste
1 cup stone-ground grits
3 1/2 cups chicken stock
1/2 cup Cabot Unsalted Butter (1 stick)
1 10-ounce can seasoned tomatoes (such as Rotel), drained with liquid reserved
8 ounces Cabot Sharp Cheddar, shredded (about 8 ounces)
6 slices bacon, diced
2 tablespoons King Arthur Unbleached All-Purpose Flour
1 cup dry white wine OR chicken stock
1 to 2 tablespoons steak sauce, such as A1

This recipe was inspired by Cabots participation in Weekend with Paula Deen in Nashville, TN August 18-20, 2006.

1. Place shrimp in a zipper closure plastic bag. Squeeze lemon juice over and add hot sauce to taste. Set aside.

2. In a 3-quart saucepan over medium-high heat, bring 3 1/2 cups chicken stock, reserved tomato liquid and butter to a rolling boil. Reduce heat to lowest and, stirring constantly, gradually add grits. (Stirring while adding grits slowly is the key to making creamy grits.) Simmer, stirring occasionally, until done, 25 to 30 minutes. Stir in drained tomatoes.

3. Meanwhile, in a skillet over medium heat, cook bacon just enough to render fat. While stirring, sprinkle flour over bacon and drippings. Continue stirring and cook until flour is golden, 3 to 4 minutes. Stir in wine or stock and simmer until it begins to thicken.

4. Add reserved shrimp and cooking, stirring occasionally, just until done, 4 to 5 minutes. Stir in steak sauce to taste.

5. Immediately serve shrimp over grits.

Nutrition Analysis
Calories 599, Total Fat 25g, Saturated Fat 14g, Sodium 7931mg, Carbohydrates 32g, Dietary Fiber 2g, Protein 38g, Calcium 400mg