Laura Mariano
Ingredients
For Cajun Shrimp:
- 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
For Grits:
- 1cupQuick Grits
- 2cupwater
- 3cupmilk,sub with water
- 1bay leaf
- 4tbspsunsalted butter
- 2cupwhite sharp cheddar cheese,preferably smoked
- salt,to taste
Instructions
For Cajun Shrimp:
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.
For 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!
