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[quote=Anonymous]14:40 here.  This is an approximation because I usually make to taste.  Most low country grits have bell peppers in them, but I prefer without:

1 cup yellow stone-ground grits
2 cups milk
1 1/2 cup chicken broth
3/4 tub of boursin garlic cheese spread
2 Tablespoons butter
4 tablespoons all purpose flour
1/2 package of bacon
 1 small onion, finely chopped
3 vine-ripened tomatoes, diced
 1 pound shrimp, peeled and deveined
 Lawrys seasoning salt, pepper and garlic powder to taste

Grits: In a medium saucepan, bring the milk and chicken broth to a boil. Stir in the grits, and reduce heat to low. Cook, stirring occasionally, until silky, about 20 minutes. 
When shrimp is almost finished, stir in cheese spread until melted.

Shrimp Gravy: Saute bacon until crispy and remove and crumble.  Add 2 TBSP butter to the bacon grease. When the butter begins to sizzle, sprinkle 3 tablespoons of flour over it. Reduce the heat to medium-low, and cook for about 12 minutes, stirring frequently, until dark brown. Don't let it scorch - if it starts to, just reduce the heat. (Look, you just made a roux!)

When the roux reaches dark brown, increase the heat to medium-high, and add the onions and tomatoes until tender.

Toss in shrimp in a mixing bowl with 1 tablespoon fluor, Lawry's seasoning salt, pepper and garlic powder to taste.

Pour shrimp into the pan, and stir constantly for 1 minute. Whisk in remaining 1/2 cup chicken broth, and reduce the heat to low. Cook for just a few minutes to thicken the broth. Sprinkle in crumbled bacon and serve immediately. 
[/quote]

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