INGREDIENTS
Cheesy Grits
1 cup quick cooking grits
4 cups water
1/4 teaspoon salt
3 tablespoons butter
2 tablespoons heavy cream
1 1/2 cups shredded sharp cheddar cheese
Shrimp
6 slices smoked bacon
1 pound large shrimp peeled and deveined
2 teaspoons Cajun seasoning
1/8 teaspoon ground cayenne pepper
1 tablespoon vegetable oil
1 red bell pepper finely chopped
3 green onions chopped
3 cloves garlic minced
1/4 cup low sodium chicken or vegetable broth
1 teaspoon Worcestershire Sauce
2 teaspoons lemon juice
INSTRUCTIONS
Bring the water to a boil; add the salt and slowly add the grits. Cover and cook over low heat for 5-7 minutes or until smooth and creamy. Remove from heat, and stir in the butter, cream, and cheddar cheese.
In a 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 the shrimp after one minute, and cook for an additional minute. Remove to a plate.
Add vegetable oil to a 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, Worcestershire Sauce, and lemon juice to the skillet, and stir. Return shrimp and bacon to the skillet and heat for 1 minute.
Spoon the cheesy grits into a bowl and add the shrimp mixture. Serve immediately.