Shrimp and "Grits"

*almond meal (almond flour) - 1/4 cup, 4 serving (remove)
Water, tap, 1 cup (8 fl oz) (remove)
Shrimp, raw, 16 oz (remove)
Salt, 1 tsp (remove)
Pepper, black, 1 tsp (remove)
Pepper, red or cayenne, .25 tsp (remove)
Bacon grease, 2 tsp (remove)
*Alcohol, Maker's Mark Bourbon Whisky, 1 oz (remove)
Cheddar Cheese, 1 cup, shredded (remove)

Peel & devein shrimp. Season with salt and peppers. Refrigerate.
Combine almond flour and water in saucepan, add salt. Whisk together, bring to a boil while whisking. When it thickens, begin adding the cheddar cheese allowing each addition to melt before adding next. When all of the cheese has been added and is melted whisk again. Remove from heat. Heat bacon grease in skillet. When hot add shrimp in one layer. Cook shrimp until it turns oink, flip over and cook other side. When shrimp is done you can add the bourbon and stir it around. Serve shrimp on top of the hot 'grits'.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user EILISH99.