Peggy's Shrimp and Grits

There are so many ways to make Shrimp and Grits. This is my most recent version. My wife liked it so much, she allowed me to name it after her.

12 ounces bacon

1 pound shrimp (21/25), peeled and deveined

2 tablespoons minced shallots

2 tablespoons minced garlic

2 tablespoons butter

2 tablespoons flour

1-1 /2 cups chicken stock

1 teaspoon parsley flakes

1 teaspoon thyme

1 teaspoon oregano

Cook bacon over medium heat in frying pan until crisp. Remove bacon, crumble,  and set aside.

Cook shrimp until they are almost down, 2 to 3 minutes, turning halfway through. Remove and set aside.

Add shallots and garlic and cook for 1-2 minutes.

Add butter and melt.

Add flour; mix well. Cook for 2 minutes.

Add chicken stock and stir until all combined.

Add parsley, thyme and oregano. Cook for two to three minutes. Add shrimp into pan and cook for a couple of minutes.

Serve over cheese grits (see below) with crumbled bacon.

Cheese Grits

4 cups chicken stock

1 cup instant grits

8 ounces shredded Monterey Jack cheese

In a medium sauce pan over medium heat, bring chicken stock to a boil.

Add grits and cook for 5 minutes, stirring occasionally.

Remove from heat and add cheese, stirring until well combined.