Jonah's Float: A Seafood Soup

Shrimp and Grits

(adapted from Kuzzo's Chicken and Waffles)

6 strips thick cut bacon, diced

1 pound large shrimp, peeled and deveined, tails intact if you like

1 T of Old Bay seasoning blend

1/2 tsp cayenne pepper

1/2 tsp smoked paprika

1/2 tsp garlic powder

kosher salt and freshly ground black pepper

2 cloves garlic, minced

1 cup Quaker Old Fashioned Grits

1 cup heavy whipping cream

salt and pepper to taste

1 cup shredded cheese of your choice (Monterrey Jack, Pepper Jack, Sharp Cheddar, etc.)

3 green onions, chopped, for garnish

In  a large skillet, cook bacon, fully rendering the fat. Set the bacon aside and leave the fat in the pan.

Place the shrimp in a large bowl and season with the Old Bay, cayenne pepper, paprika, garlic powder, salt and pepper. In the same skillet, saute the shrimp over medium heat, in batches if necessary to avoid steaming, for about 3 minutes, until pink. When nearly done, add the garlic and saute until fragrant. Remove from pan and set aside.

Prepare the grits according to the package for a serving for 4, replacing 1 cup of water with the heavy cream. Season with salt and pepper. Fold in the cheese and mix well. Cover and keep warm.

Ladle the grits into a bowl and top with a dollop of butter. Place a generous serving of shrimp on top of the grits. Top with the bacon and green onions.