Cajun Shrimp and Grits
Ingredients
- 4 cups chicken broth
- 1 cup stone-ground grits
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons butter
- Salt and black pepper to taste
- 1 1/2 pounds large shrimp peeled and deveined
- 1 tablespoon Cajun seasoning
- 4 slices bacon chopped
- 3 garlic cloves minced
- 1/2 cup diced red bell pepper
- 1/4 cup chicken broth for the sauce
- 2 tablespoons fresh lemon juice
- 2 green onions sliced, for serving
Instructions
- Bring the 4 cups of chicken broth to a boil in a saucepan.
- Whisk in the grits, reduce to low, cover, and simmer 20 to 25 minutes, stirring often, until thick and no longer gritty.
- Stir in the cheddar and butter until melted, season with salt and pepper, and keep covered off the heat.
- Toss the shrimp with the Cajun seasoning in a bowl.
- Cook the bacon in a skillet over medium heat for 5 minutes, until crisp, then remove it, leaving the fat behind.
- Add the shrimp to the fat and cook 2 minutes per side, until pink, opaque and curled.
- Add the garlic and red bell pepper and cook 1 minute, until fragrant.
- Pour in the 1/4 cup broth and lemon juice, scraping up browned bits, and simmer 1 minute until slightly thickened.
- Spoon the grits into bowls, top with the shrimp and sauce, and scatter bacon and green onion on top.
Good to Know
Grits thicken fast as they sit; a splash of warm broth or milk brings leftovers back to creamy.