Shrimp and Grits - Robert Sinskey Vineyards & Wilding Farm

Ingredients

• 4-5 cups water
• Kosher salt
• 4 – 6 tablespoons unsalted butter, divided
• 1 cup stone-ground grits, Jimmy Red variety if possible
• 1½ cups sharp cheddar cheese, shredded
• 4 strips thick cut bacon, sliced horizontally into ¼ inch pieces
• 24 large 16/20 peeled and deveined shrimp, sliced in half along vein line
• ½ cup water or simple shrimp stock, recipe follows
• Freshly ground black pepper
• 3 tablespoons thinly sliced green onions for garnish