Shrimp and Grits

Cheesy Grits:

• 1 cup quick-cooking grits
• 4 cups water
• 1/4 teaspoon salt
• 3 tablespoons butter
• 2 tablespoons heavy cream
• 1 1/2 cups shredded sharp cheddar cheese

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
• 1 teaspoon Worcestershire Sauce
• 2 teaspoons lemon juice

Instructions:

1. Boil water, add salt and grits, simmer until tender. Remove from heat, stir in butter, cream, and cheddar cheese.
2. In a skillet, crisp bacon, chop coarsely, and reserve bacon grease. Cook shrimp in bacon fat with Cajun seasoning and cayenne pepper for 1 minute per side. Transfer shrimp to a plate.
3. Add vegetable oil to the skillet, cook red pepper until tender, then add green onions and garlic for 1 minute. Introduce chicken broth, Worcestershire Sauce, and lemon juice. Return shrimp and bacon to the skillet, heat for 1 minute.
4. Spoon cheesy grits into a bowl, top with shrimp mixture, and serve immediately.

Notes for culinary success:

• Quick grits are the optimal choice for this recipe.
• Utilize high-quality smoked bacon and retain the bacon grease.
• Choose wild-caught, peeled, deveined shrimp for optimal taste.
• Sprinkle seasoning on shrimp while in the pan for enhanced flavor.
• Serve promptly, as shrimp doesn’t reheat well. Store leftovers in the fridge for up to 3 days and reheat with caution.

Savor the rich flavors and Southern charm of this delectable Shrimp and Grits, a culinary experience that captivates the palate and leaves a lasting impression.