4 cups chicken broth
Salt and pepper
1 cup stone-ground grits
6 tablespoons butter
1 pound tiger prawns, peeled and deveined
6 slices bacon, chopped
2 tablespoons chopped Italian parsley
1/4 cup thinly sliced shallots
1 large clove garlic, minced

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in 3 Tbs butter, cover and set aside.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned, remove bacon with slotted spoon, and chop. In grease, add parsley, shallots, and garlic. Saute for 3 minutes. Add shrimp, remaining butter, and chopped bacon. Cook until shrimp just turn pink. Spoon grits into a serving bowl. Top shrimp mixture, pan juices, and a sprinkle of grated asiago cheese (option.)

Serve immediately.