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Shrimp And Grits


Shrimp And Grits


1 cup quick grits

4 cups water 1/4 teaspoon salt

3 tablespoons butter

2 tablespoons heavy whipping cream 1

1/2 cups shredded sharp cheddar Shrimp

6 slices smoked bacon

1 pound large shrimp, peeled and deveined

2 teaspoons Cajun seasoning

1/8 teaspoon ground cayenne pepper

1 tablespoon vegetable oil

1 red bell pepper finely chopped

3 green onions chopped

3 cloves garlic minced 1/4 cup low sodium chicken or vegetable broth


Heat the water to the point of boiling; add the corn meal and salt. Cook for 5-7 minutes or until delicate. Eliminate from heat, mix in spread, cream, and cheddar.In huge skillet over medium intensity cook bacon until fresh. Put on paper towels to deplete; saving bacon oil. Coarsely hack bacon once cooled.Add shrimp to bacon oil over medium intensity. Sprinkle with Cajun preparing and cayenne pepper. Flip shrimp following one moment, and cook for one extra moment. Eliminate to plate.Add vegetable oil to skillet over medium intensity. Add red pepper and cook until somewhat delicate; 2-3 minutes. Diminish intensity to medium-low.Add green onions and garlic and cook for 1 moment. Add chicken stock to skillet and mix. Return shrimp and bacon to the skillet and intensity for 1 moment.Spoon shrimp combination over messy corn meal. Serve right away.

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