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Shrimp & Grits Recipe

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This recipe for Shrimp & Grits is from Our Family Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 -1½ lb Extra Large or Jumbo shrimp peeled and deveined
5 thick bacon slices chopped
2 tbsp chopped parsley
2 tsp minced garlic
2 green onions thinly sliced
½ C red bell pepper diced
1 tsp Cajun salt.
1 tsp smoked paprika
¼ C broth/stock
½ Lemon
Salt and pepper

1 C Quick Grits
2 C water
3 C milk
1 bay leaf
3-4 tbsp unsalted butter
1-2 C white sharp cheddar cheese preferably smoked
Salt to taste

In a large skillet over medium heat, sauté bacon until brown and crisp this may take about 3-5 minutes.
Remove bacon form skillet and transfer to a plate. There will be some bacon drippings left in the pan (about 3 tablespoons).
Add about 1 Tablespoons of oil / butter to the pan. Followed by shrimp.
Season with Cajun salt, and sauté shrimp for about 3-4 minutes. Set aside
Then add garlic, paprika, bell pepper, parsley, and green onions.
Add about 1/4 cup broth or more -adjust to preference .
Continue cooking for another 3 minutes. Add shrimp towards the last minute, together with lemon juice if desired , adjust to taste.
Throw in the crisp bacon
Adjust seasonings with salt and pepper.

Remove and serve over grits

Start by adding water, milk, bay leaf and salt to a heavy sauce- pan.
Bring to a boil.
Gradually whisk in the grits, until you have added the whole thing in the pot, a little at a time.
Keep stirring with a whisk to prevent any lumps.
You may have to remove sauce- pan from heat while trying to get rid of lumps – if needed.
Reduce heat and cook grits at a bare simmer, covered, stirring frequently, until water is fully absorbed and grits thickened. This will take you about 15 minutes.
Remove grits from heat; add butter and cheese, stirring with a whisk until cheese melts.
Assemble the dish by placing the grits at the bottom of a shallow bowl, Cajun shrimp and it’s sauce.
Enjoy piping hot!




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