Creamy Southern Shrimp and Grits with Cajun Spices
Ingredients:
1 cup stone-ground grits
4 cups water
1 teaspoon salt
2 cups shredded sharp cheddar cheese
1/2 cup heavy cream
4 tablespoons butter
1 pound large shrimp, peeled and deveined
6 slices bacon, chopped
1 small onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 cup chicken broth
1 teaspoon Cajun seasoning
1/2 teaspoon paprika
1/4 teaspoon black pepper
2 green onions, chopped
Fresh parsley, chopped (for garnish)
Directions:
In a medium saucepan, bring water to a boil. Add salt and slowly whisk in grits. Reduce heat to low and cook, stirring frequently, until thickened, about 20-25 minutes.
Stir in cheddar cheese, heavy cream, and 2 tablespoons of butter until melted and creamy. Keep warm.
In a large skillet, cook bacon over medium heat until crispy. Remove bacon with a slotted spoon and drain on paper towels, leaving the drippings in the skillet.
Add shrimp to the skillet and cook until pink, about 2-3 minutes per side. Remove shrimp and set aside.
Add remaining 2 tablespoons of butter to the skillet. Add onion, bell pepper, and garlic, and sauté until softened, about 5 minutes.
Stir in chicken broth, Cajun seasoning, paprika, and black pepper. Bring to a simmer and cook for 5 minutes to blend flavors.
Return shrimp and bacon to the skillet, stirring to coat with the sauce. Cook for an additional 2 minutes until heated through.
Serve shrimp mixture over warm grits. Garnish with green onions and fresh parsley.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 450 kcal | Servings: 4 servings
