Cajun Shrimp and Grits

Ingredients

• 5 thick slices bacon, (chopped)
• 1-1½ pounds (450-680g) extra large or jumbo shrimp, (peeled and deveined)
• 1 teaspoon (5g) Cajun seasoning salt
• 2 teaspoons (10g) garlic, (minced)
• 1 teaspoon (2g) smoked paprika
• ½ cup (93g) red bell pepper, (diced)
• 2 tablespoons (8g) parsley, (chopped)
• 2 green onions, (thinly sliced)
• ¼ cup (60ml) or more broth ((or stock))
• ½ lemon ((optional))
• salt and pepper
• 2 cups (475ml) water
• 3 cups (710ml) milk or water ( or sub with water)
• 1 bay leaf
• salt (to taste)
• 1 cup (150g) quick grits
• 3-4 tablespoons (42-56g) unsalted butter
• 1-2 cups (113-226g) white sharp cheddar cheese ((preferably smoked))

Steps

1. 1

   In a large skillet over medium heat, sauté bacon until brown and crisp (3-5 minutes).

2. 2

   Remove bacon from skillet and transfer to a plate. Leave about 3 tablespoons of bacon drippings in the pan.

3. 3

   Add a tablespoon of oil or butter to the pan, followed by shrimp. Season with Cajun seasoning salt, and sauté shrimp for 3-4 minutes. Set aside.

4. 4

   Add garlic, paprika, bell pepper, parsley, and green onions to the pan. Add about ¼ cup of broth (adjust to preference). Continue cooking for another 3 minutes.

5. 5

   Add shrimp towards the last minute with lemon juice if desired, and adjust to taste. Throw in the crispy bacon, and adjust the seasonings with salt and pepper.

6. 6

   Remove the mix from the heat and serve over your grits.

7. 7

   Bring the water, milk, bay leaf, and salt to a boil in a heavy saucepan.

8. 8

   Gradually whisk in the grits until you have added them all to the pot. Keep stirring with a whisk to prevent lumps. You may need to remove the saucepan from heat while getting rid of lumps.

9. 9

   Reduce heat and cook grits at a bare simmer, covered, frequently stirring, until water is fully absorbed and grits thickened (about 15 minutes).

10. 10

    Remove grits from heat, and add butter and cheese. Stir with a whisk until the cheese melts.

11. 11

    Assemble the dish by placing the grits at the bottom of a shallow bowl, then the Cajun shrimp and sauce on top. Enjoy piping hot!