Cajun Shrimp, Bacon and Grits
Ingredients
Cajun Shrimp and Bacon
- 5 slices Indiana Kitchen bacon chopped
- 1 tbsp unsalted butter
- 1 pound jumbo shrimp peeled and deveined
- 2 tbsp chopped parsley
- 2 tsp garlic, minced
- 2 green onions thinly sliced
- 1/2 cup chopped red bell pepper
- 1/4 cup beef or chicken broth
- 1 tsp Cajun salt
- 1 tsp smoked paprika
- 1/2 Lemon
- salt and pepper
Grits
- 1 cup quick grits
- 2 cups water
- 3 cups milk
- 3-4 tbsp unsalted butter
- 1-2 cups white sharp cheddar cheese
- salt, to taste
Servings: servings
Instructions
Cajun Shrimp and Bacon
- In a large skillet, cook bacon over medium heat until brown and crisp.
- Remove bacon from skillet and transfer to a plate. Leave the bacon grease in the pan.
- Add a tablespoon of butter to the pan. Then place the shrimp in. Season with the Cajun salt and saute for about five minutes. Remove from pan and place on a plate.
- Add garlic, paprika, parsley, bell pepper, and onions to the pan. Then add 1/4 cup of broth. Cook for about two minutes. Add shrimp and juice from the lemon and the bacon.
- Add salt and pepper, to taste.
- Remove and serve over grits.
Grits
- Bring water, milk, and salt to a boil in a heavy saucepan.
- Gradually whisk in the grits until all have been added. Keep stirring to prevent any lumps.
- Reduce heat and cook at a simmer, covered, and stirring frequently until liquid is fully absorbed. This will take around 15 minutes.
- Remove grits from heat. Add butter and cheese, stirring until cheese has melted.
- Top with Cajun Shrimp and Bacon and serve hot.
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