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Shrimp and grits

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1 cup quick grits
4 cups water
1/4 teaspoon salt
3 tablespoons butter
2 tablespoons heavy whipping cream
1 1/2 cups shredded sharp cheddar
6 slices smoked bacon
1 pound large shrimp, peeled and deveined
2 teaspoons Cajun seasoning
1/8 teaspoon ground cayenne pepper
1 teaspoon dried parsley
1 tablespoon vegetable oil
1 red pepper finely chopped
3 green onions chopped
3 cloves garlic minced
1/4 cup low sodium chicken or vegetable broth

Bring the water to a boil; add the grits and salt.   Cook for 5-7 minutes or until tender.  Remove from heat, stir in butter, cream and cheddar cheese.
In large skillet over medium heat cook bacon until crispy. Place on paper towels to drain; reserving bacon grease. Coarsely chop bacon once cooled. Add shrimp to bacon grease over medium heat.  Sprinkle with Cajun seasoning and cayenne pepper.   Flip shrimp after one minute; and cook for additional one minute.  Remove to plate.
Add vegetable oil to skillet over medium heat.  Add red pepper and cook until slightly tender; 2-3 minutes. Reduce heat to medium low.  Add green onions and garlic and cook for 1 minute.  Add chicken broth to skillet and stir.  Return shrimp and bacon to the skillet and heat for 1 minute.
Spoon shrimp mixture over cheesy grits.  Serve immediately.
See also  Crock Pot Bowtie Casserole

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