Ingredients
1½lbjumbo shrimp,peeled and deveined
5slicebacon,thick, chopped
2tbspsparsley,chopped
2tspsgarlic,minced
2green onions,thinly sliced
½cupred bell pepper,diced
1tspCajun salt
1tspsmoked paprika
¼cupbroth,or stock
½lemon,(optional)
salt
pepper
1cupQuick Grits
2cupwater
3cupmilk,sub with water
1bay leaf
4tbspsunsalted butter
2cupwhite sharp cheddar cheese,preferably smoked
salt,to taste
Preparation
In a large skillet over medium heat, sauté bacon until brown and crisp – this may take about 3 to 5 minutes.
Remove bacon from skillet and transfer to a plate. There will be some bacon drippings left in the pan (about 3 tablespoons).
Add about 1 tablespoon of oil/butter to the pan. Followed by shrimp. Season with Cajun salt, and sauté shrimp for about 3 to 4 minutes. Set aside.
Then add garlic, paprika, bell pepper, parsley, and green onions. Add about 1/4 cup broth or more – adjust to preference . Continue cooking for another 3 minutes.
Add shrimp towards the last minute, together with lemon juice, if desired , adjust to taste. Throw in the crisp bacon. Adjust seasonings with salt and pepper.
Remove and serve over grits.
Start by adding water, milk, bay leaf and salt to a heavy saucepan. Bring to a boil.
Gradually whisk in the grits, until you have added the whole thing in the pot, a little at a time. Keep stirring with a whisk to prevent any lumps.
If needed, remove saucepan from heat while trying to get rid of lumps.
Reduce heat and cook grits at a bare simmer, covered, stirring frequently, until water is fully absorbed and grits thickened. This will take about 15 minutes.
Remove grits from heat; add butter and cheese, stirring with a whisk until cheese melts.
Assemble the dish by placing the grits at the bottom of a shallow bowl, Cajun shrimp and it’s sauce. Enjoy piping hot!
