Shrimp with Bacon and Cheese Grits

It got this recipe from my lovely downstairs neighbor and landlord, who has good taste in all areas of life, including food. This meal is delightful, and delicious, and my whole family really loves it. (The picture I took does not do it justice.)

Here is the recipe (the original can be viewed here):

• 2 small leeks 
• 2 medium cloves garlic, minced
• Salt
• 3-1/2 cups chicken broth
• 1 cup quick-cooking grits (not instant)
• 4 oz. cheddar cheese, shredded
• 16 oz. turkey bacon
• 1 lb. shrimp (21 to 25 per lb.)
• 1/4 tsp. cayenne
• 1/4 tsp black pepper

In a big pot, heat 2 Tbs. of butter or oil over medium heat. Add the leeks and 1/4 tsp. salt and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic and cook, stirring, for another 30 seconds. Add the chicken broth and 1/2 tsp. salt, cover, and bring to a boil over high heat.

Whisk in the grits, return to a boil, then reduce the heat to medium low and cook, partially covered, stirring frequently, until the broth has been absorbed and the grits are thick, about 5 minutes. Add the cheese and stir to melt. Season to taste with salt and pepper, remove from the heat, cover, and keep warm.

In a skillet, cook the bacon.

Meanwhile, pat the shrimp dry and put them in a large bowl. Sprinkle with the cayenne and 1/4 tsp. black pepper and toss to combine.

Add the green pepper to the skillet and cook, stirring, until softened, 3 to 4 minutes. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 2 to 3 minutes.

Distribute the grits among 4 shallow bowls and serve the shrimp mixture over the grits.