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Cajun Shrimp and Grips Recipe

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This recipe for Cajun Shrimp and Grips, by , is from Good Eats, 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!

Victoria Lucas


Cajun Shrimp

1 -1 ½ pound extra Large or Jumbo shrimp, peeled and deveined
5 thick bacon slices, chopped
1 tablespoon butter
2 tablespoons chopped parsley
2 teaspoons minced garlic
2 green onions thinly sliced
½ cup red bell pepper diced
1 teaspoon Cajun salt
1 teaspoon smoked paprika
¼ cup or more broth/stock
½ lemon
Salt and pepper

In a large skillet over medium heat, sauté bacon until brown and crisp - this may take about 3-5 minutes. Remove bacon from skillet and transfer to a plate. There will be some bacon drippings left in the pan (about 3 tablespoons). Add about 1 tablespoon of 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.


1 cup Quick Grits
2 cups water
3 cups milk
1 bay leaf
3-4 tablespoons butter
1-2 cups white sharp cheddar cheese, preferably smoked
salt to taste

Start by adding water, milk, bay leaf, and salt to a heavy saucepan. Bring to a boil.
Gradually whisk in the grits, until you have added them all into the pot, a little at a time. Keep stirring with a whisk to prevent any lumps. You may have to remove the saucepan 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 its sauce.




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