Shrimp and Grits
Prep time: 10 minutes
Cook Time: 25 minutes
3 cups of chicken broth or stock
1 cup of water
1 cup of grits, polenta (I like Bobs red mill)
4 Tablespoon butter
6 slices of bacon
1 cup shredded cheddar cheese (like Kerrygold or Tillamook)
1 pound raw, peeled and deveined shrimp
2-3 teaspoon of Cajun Seasoning (I like Frontier Co-op)
2 teaspoon, chili powder (I like Frontier Co-op)
1 teaspoon paprika
2-4 cloves of garlic, minced
1/2 sweet yellow onion, diced
1 Tablespoon Extra virgin oil oil
Juice of 1 lemon
Splash of Louisiana Hot Sauce
Salt and Pepper
chopped parsley for garnish (optional)
In a medium saucepan, bring chicken broth, water and a few pinches of salt to a boil. Slowly add in the cup of grits while stirring with a whisk. Simmer on low, keep in eye on it, stirring often, until liquid is absorbed, about 10 minutes. Stir in the butter, more salt for taste and cheddar cheese. Taste to see if it needs more salt.
While grits are cooking, in a large skillet over medium heat cook bacon until crispy. drain the bacon grease reserving a few tablespoons to cook the shrimp in. Drain bacon on paper lined plate.
Clean and dry the shrimp. Add seasoning to the shrimp (cajun seasoning, chili powder, paprika, salt and pepper)
Add the Tablespoon of extra virgin olive oil to skillet and add onion, a few more pinches of salt and let cook for a few minutes on medium low heat. Add garlic and mix well, let cook for 1 minute.
Add shrimp to the pan increase heat to medium. Add a few splashes of hot sauce and the lemon juice let shrimp cook on each side for about 2 minutes.
Add grits to a bowl or plate, add a few shrimp and bacon and drizzle a little sauce on top. sprinkle with parsley and enjoy immediately
Adjust seasoning to your comfort level, you may want more spice, taste and see.