Shrimp and Grits

Serves: 4
Prep Time: 10 min.
Cook Time: 20 min.

Ingredients

• 1 cup quick grits or dried polenta

• 2 cups chicken stock

• 2 cus milk 

• 1/4 teaspoon salt

• 3 tablespoons butter

• 2 tablespoons heavy cream

• 1 1/2 cups shredded sharp cheddar

• 6 slices bacon, chopped 

• 3 cloves garlic minced

• 3 green onions chopped

• 1 red bell pepper

• 1 yellow onion

• 1/2 cup low sodium chicken or vegetable broth

• 1 tablespoon Worcestershire sauce

• 1 pound large shrimp, peeled and deveined (Sub sliced portobello Mushrooms)

• 2 teaspoons Cajun seasoning

• 1/8 teaspoon ground cayenne pepper

Cooking Instructions

1. Bring the stock and milk to a rolling simmer over medium high heat; add the grits and salt. Cook for 5-7 minutes or until tender. Remove from heat, stir in butter, cream and cheddar cheese.

2. In a large skillet over medium heat cook bacon until crispy. Place on paper towels to drain; reserving bacon grease. Add the onion and red pepper and cook until slightly tender; 2-3 minutes. Reduce heat to medium low, add the garlic and cook for 1 minute.  Sprinkle with Cajun seasoning and cayenne pepper. 

3. Add chicken broth and worcestershire sauce to skillet and stir. Stir in the shrimp and  sprinkle with Cajun seasoning and cayenne pepper. Flip shrimp after one minute; and cook for an additional one minute. 

4. Spoon shrimp mixture over cheesy grits. Serve immediately.