Shrimp and Grits | Club House

Ingredients

• 1 tbsp (30 ml) jazzy
• 1 tsp (5 ml) kosher salt
• 1/2 tsp (2 ml) freshly ground black pepper
• 1 pound (500 g) raw shrimp, peeled and deveined
• 4 cups (1 liter) water
• 1 cup (250 ml) stone-ground corn grits (not instant or quick-cooking)
• 1 cup (250 ml) shredded white Cheddar cheese
• 1 tbsp (15 ml) unsalted butter
• 1/2 tsp (2 ml) black pepper
• 4 slices bacon uncooked
• 3 cloves garlic thinly sliced
• 1/4 cup (60 ml) dry white whine
• 1/4 cup (60 ml) chicken stock vegetable stock
• 2 tbsps (30 ml) thinly sliced chives