Southern Shrimp & Grits

I made these shrimp & grits one night last week and again this past Monday. They are really good, especially for the time it takes to fix them. They are extremely fast and easy to fix. I don't have a picture this time, but I'll be sure to take one next time.
(source: kraftfoods.com)


Prep Time:15 min
Total Time:25 min
Makes:4 servings
3 cups water
1/2 tsp. salt
3/4 cup instant grits
1 cup KRAFT Shredded Cheddar Cheese
2 slices OSCAR MAYER Bacon, chopped
1 lb. medium shrimp, peeled, deveined
4 green onions, thinly sliced (about 1/3 cup)
1 clove garlic, minced
2 Tbsp. chopped parsley
1 Tbsp. lemon juice
BRING water to boil in medium saucepan. Add salt. Slowly stir in grits. Reduce heat to medium-low; cover. Cook 7 min. or until thickened. Stir in cheese; set aside.
MEANWHILE, cook bacon in large skillet on medium-heat heat until crisp. Drain on paper towels; set aside. Add shrimp, onions and garlic to skillet; cook and stir 3 min. or until shrimp turn pink. Add bacon, parsley and lemon juice; mix well.
SERVE shrimp mixture over grits.