1 pound cleaned raw shrimp
1 1/2 teaspoons Old Bay seasoning
1/4 teaspoon salt
1 cup coarse ground corn grits (such as Bob's Red Mill)
2 slices bacon, cut into thin strips
3 cloves garlic, sliced
1 14 ounce can creamed corn
3 cups heavy cream
scallions, trimmed and sliced
Bring 3 cups water and the salt to a boil in a large, lidded saucepan. Gradually stir in grits and reduce heat to medium. Partially cover and cook, stirring occasionally, 10 minutes.
Meanwhile, heat a large stainless steel skillet over medium-high heat. Add bacon and cook until just crisp, about 6 minutes. Remove bacon with a slotted spoon to drain on paper towels.
Reduce heat under skillet to medium and add garlic. Cook 30 seconds to a minute. Add shrimp and cook 3 minutes, turning, until pink. Remove shrimp and garlic to a bowl with a slotted spoon. Stir creamed corn into grits. Reduce heat to medium-low, cover and cook 5 minutes. Let stand 5 minutes.
Pour heavy cream into skillet, scraping up any browned bits from bottom of pan. Simmer 4 minutes until slightly thickened. Stir in shrimp and garlic and bacon pieces. Cook 1 minute.
Pour grits onto platter. Top with shrimp mixture and scatter scallions over top.
Per Serving: cal. (kcal) 535, Fat, total (g) 24, chol. (mg) 241, sat. fat (g) 12, carb. (g) 47, fiber (g) 4, pro. (g) 30, sodium (mg) 974, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet