Creamy Shrimp and Grits

For the Grits:
2 cups water
1/4 tsp of salt
2 tbsp butter
1/4 cup quick grits (I use Quaker)
1/2 cup sharp cheddar cheese, shredded
1/2 cup of half & half

For the Shrimp:
1 pound shrimp, peeled and deveined, without tails
Cajun seasoning
3 slices of bacon (diced)
1/2 cup of half & half
1/4 cup of white white
1/4 cup thinly sliced scallions
1 garlic clove, minced
1/2 cup of diced Vidalia onions
1 cup of sliced mushrooms
2 tbsp of butter
1 cup of chicken broth
1 tbsp of olive oil
1/4 cup of fresh petite diced tomato
1 tbsp of parsley
1.5 tbsp of cornstarch 

Mix shrimp and Cajun seasoning in a bowl and set aside. 

In a medium saucepan, bring water, salt, butter to a boil then stir in the grits, return to a  boil then reduce heat to low and simmer for about 7 mins, until grits and thickened and tender. Wisk in half & half and cheese. Stir as needed to prevent the grits from sticking.

In a medium sauce pan over medium heat add olive oil and bacon. Cook until crispy, then set aside to draine on a paper towel. Reserve about 2 tbsp of the bacon grease.

Add the onions, garlic and mushrooms to the bacon grease and cook until tender. Add the shrimp cook until just slightly pink on both sides then remove them from the pan.

Turn the heat to medium high, add the wine and reduced the liquid by half (about 2 mins) then add your chicken broth and reduce for another 3-5 mins. Add your half and half, tomato, salt, pepper, and Cajun seasoning to taste. Dissolve cornstarch with about one tablespoons of water, add it to the sauce, bring sauce to a boil to thicken, then return shrimp to the pan.

Turn your heat to medium low and add the butter. Melt the butter gently, this will help thicken the sauce.  Sprinkle with parsley.

Serve over the grits with the crispy bacon.


Makes about 2-3 Servings

Happy Eating!