- 4 Slices bacon, thick slice, cut crosswise into 1” pieces
- 1 Lb medium shrimp peeled
- 1 small clove garlic, chopped
- ¼ Cup dry Sherry, White wine can be substituted
- ½ Cup heavy Cream
- 2 Tbsp. Minced fresh parsley leaves
Fry bacon in a medium skillet over medium heat until browned & crisp, then transfer with a slotted spoon to paper towels to drain. Discard all but a thin film of bacon drippings from skillet.
Increase heat to medium-high and add shrimp, garlic, and three-quarters of the bacon to same skillet; sauté, stirring often, until shrimp are just pink, about 3 minutes. Add wine, scrape any brown bits stuck to bottom of skillet with a wooden spoon, & cook until alcohol has evaporated & reduced slightly, about 2 minutes. Add cream & cook, stirring constantly, until sauce has thickened, about 2 minutes more.
Prepare coarse-ground (stone ground) grits according to package directions. Spoon shrimp & sauce over grits. Garnish each serving with reserved bacon & parsley.
Grits available at Destin Ice Seafood Market & Deli.