12 oz package bacon, chopped
1 large onion, chopped
1 medium red bell pepper, chopped
3 garlic cloves, minced
1 cup all-purpose flour
2 1/2 lb medium shrimp, peeled
3 cups chicken broth
1 Tbsp Worcestershire sauce
1 Tbsp lemon juice
1 1/2 Tbsp fresh thyme, shopped
1 Tbsp fresh parsley, chopped
Salt and freshly ground pepper to taste
Hot sauce to taste
4 cups chicken broth
1 cup quick cooking grits
11 oz cream cheese
4 oz shredded Monterey Jack cheese
In a large stockpot, cook the chopped bacon over medium heat until brown and crispy. Remove the bacon to paper towels to drain, reserving the drippings in the pan. Set the cooked bacon aside.
Add onion, bell pepper and garlic to bacon drippings and cook over medium heat until soft, about 5 minutes. Remove the onion mixture with a slotted spoon, reserving drippings in the pan and place in a large bowl; set aside.
Add flour to a large zip-top plastic bag. Add peeled shrimp to the flour and shake well to coat the shrimp. Using your fingers, remove shrimp from the flour and gently shake to remove any excess flour.
Add shrimp to the bacon drippings; cook for 5 minutes. The shrimp will be lightly pink and not fully cooked. Remove the shrimp from the pan and set aside.
Return the onion mixture to the pan. Add chicken broth, Worcestershire sauce and lemon juice. Simmer uncovered for 20 minutes.
Add reserved shrimp, thyme, and parsley. Simmer uncovered, stirring occasionally, for 30 minutes or until sauce is thick and bubbly. If sauce becomes too thick, add extra chicken broth or water, 2 tablespoons at a time. Add salt and pepper and hot sauce to taste.
Serve over Creamy Grits and sprinkle with crumbled bacon and hot sauce.
Bring chicken broth to a boil in a large saucepan. Stir in grits and reduce heat to low. Cook, whisking constantly, until thickened, about 10 minutes. Cook, whisking often, 8 to 10 minutes , or until grits are no longer crunchy.
Slice cream cheese and add to grits. Stir until melted and well blended Add Monterey Jack cheese and stir until blended.