Cajun Shrimp and Grits Recipe 

🧂 Ingredients

• 1 cup Stone Ground Grits

  instant grits can be substituted
• 2 tbsp Butter
• 2.5 cups Chicken Broth
• 1 cup Heavy Cream
• 1 tbsp Tomato Paste
• 1/2 cup Cheddar Cheese

  freshly grated works best
• 1 tsp Creole Seasoning
• 1/2 tsp Smoky Paprika
• 1/2 tsp Black Pepper
• 1 lb Jumbo Shrimp

  peel, devein, and remove tails
• 1/2 tsp Creole Seasoning
• 1/2 tsp Paprika
• 1/2 tsp Oregano
• 6 strips Bacon

  diced
• 1 tbsp Butter
• 1 tbsp Tomato Paste
• 1 tbsp Lemon Juice
• 2 tsp Worcestershire Sauce
• Chives, Parsley, or Green Onions

  garnish

Instructions

• 1 In a pot over medium heat, add the butter and let it melt. Then pour in the
  chicken stock and increase the heat to medium-high and bring it to a simmer.
• 2 Pour in the stone ground grits and stir slowly and reduce the heat to
  medium-low.
• 3 Add in the tomato paste, creole seasoning, paprika, and black pepper. Continue
  to cook the grits on low heat until they are tender and soft, stirring
  occasionally. Stone ground grits can take 30-40 minutes to cook.
• 4 Whisk in the heavy cream and then turn off the heat but leave the pot on the
  burner. Slowly add in a few handfuls of the shredded cheese and whisk it in so
  it combines and melts without separating.
• 5 Test taste the grits and adjust any seasonings and set it aside to prepare the
  shrimp.
• 6 Prepare the shrimp by peeling, deveining, and removing the tails. Pat the shrimp
  very dry with paper towels.
• 7 In a bowl, coat the shrimp in the creole seasoning, paprika, and oregano.
• 8 Heat a large skillet to medium heat and add in the diced raw bacon. Cook until
  golden brown and remove the bacon to a paper towel lined plate. Keep the bacon
  grease in the pan.
• 9 Add the seasoned shrimp to the bacon fat in the pan and cook for 3-4 minutes,
  sauteing until the shrimp is no longer translucent and is cooked. Remove the
  shrimp from the pan temporarily and return the pan to the burner.
• 10 To any remaining fat and browned bits, add the butter, lemon juice,
  Worcestershire sauce, and tomato paste, and scrape the bottom with a spatula to
  get off any flavor. Add the shrimp back in and coat it in the sauce.
• 11 Place a serving of grits into a bowl and then add a serving of the shrimp over
  the top.
• 12 Garnish with the cooked, crispy bacon and chives or other herbs.
• 13 Serve and enjoy!

Nutrition Info