Recipe for Amy Hannon's shrimp 'n grits from Debbie Arnold

Amy Hannon's Signature Shrimp 'n Grits

From Love Welcome Serve by Amy Hannon, owner of Eunamae’s Kitchen Boutique in Springdale

(feeds 7-10)

-for the shrimp and sauce-

• 6 slices of thick-cut hickory bacon, cut into pieces

• 1 red bell pepper, finely chopped

• 1 yellow bell pepper, finely chopped

• 1 yellow onion, finely chopped

• 2 cloves garlic, chopped

• 1 1/2 tablespoons of Creole seasoning, like Tony Chachere's

• 1 cup of dry white wine {or chicken stock, but it's a richer flavor with wine}

• 1 pound large fresh or frozen shrimp (thawed) peeled, deveined, tail-on (41-50 count)

• the juice of one lemon

• 2-3 tablespoons chopped scallions, green parts only

• crumbled goat cheese, optional

-for the grits-

• 10-12 oz. Mild Mexican Velveeta, cubed

• 1 teaspoon salt

• 1 cup uncooked quick 5-minute grits (not instant)

• 2 cups of water

• 2 cups of milk

• 1/4 cup butter

• 1 teaspoon garlic powder (not garlic salt!)

• 2-3 rings of jarred jalapeno slices and juice, optional (or 1 small can chopped)

Directions

Garnish with crumbled bacon.