Shrimp and Grits

Got the recipe from here

2 cups of water 2 tsp of better than bouillon, chicken flavor 2 tablespoons butter 1/2 cup quick cooking grits 1 cup extra sharp cheddar cheese, shredded 1 pound shrimp, peeled and deveined, tails removed lots of Cajun seasoning, I used 2 different kinds of seasoning 6 slices of thick cut bacon

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the juice of 2 lemons 1/4 cup thinly sliced scallions 2 garlic cloves, minced

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Preheat your oven to 400 degrees and grab a sheet pan and place some parchment paper on pan and then place bacon on parchment paper and place pan in oven. (I LOVE bacon so I always make extra when I use it for a recipe, so I cooked about a pound of bacon and used 6 slices for this recipe and then saved the rest for breakfast the next day)
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Cook the bacon for 15-20 minutes on each side DSC_0536.JPG-1

or until done. I like my bacon nice and crisp, so I cooked mine a little longer. DSC_0537.JPG-1

Chop slices into bite-sized pieces and reserve the bacon grease. In a medium saucepan, turn your burner to high heat and bring water to a boil, add butter let it melt and then add bouillon. DSC_0539.JPG-1

then add grits

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Reduce heat to low and cover pan with a lid and simmer for about 8-10 minutes, until grits are thickened and tender. Turn the heat off and add in the cheese and stir.

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Add 2-3 tablespoons of the bacon grease to a cast iron skillet and turn burner to medium high heat. DSC_0538.JPG-1

Season the shrimp with Cajun seasoning, be very generous with it. DSC_0542.JPG-1

Add the shrimp to the skillet and cook until the shrimp turns pink DSC_0543.JPG-1

cook 1-2 minutes per side, then lower the heat to medium and add the bacon DSC_0544.JPG-1

then add scallions,

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then add garlic, and squeeze lemon juice. Cook for another couple of minutes until the garlic and scallions are softened and the shrimp are completely done. Serve up the grits and then top with them with the shrimp.

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Recipe

  • 2 cups of water
  • 2 tsp of better than bouillon, chicken flavor
  • 2 tablespoons butter
  • 1/2 cup quick cooking grits
  • 1 cup extra sharp cheddar cheese, shredded
  • 1 pound shrimp, peeled and deveined, tails removed
  • lots of Cajun seasoning, I used 2 different kinds of seasoning
  • 6 slices of thick cut bacon
  • the juice of 2 lemons
  • 1/4 cup thinly sliced scallions
  • 2 garlic cloves, minced
  • Preheat your oven to 400 degrees and grab a sheet pan and place some parchment paper on pan and then place bacon on parchment paper and place pan in oven. (I LOVE bacon so I always make extra when I use it for a recipe, so I cooked about a pound of bacon and used 6 slices for this recipe and then saved the rest for breakfast the next day)
  • Cook the bacon for 15-20 minutes on each side or until done. I like my bacon nice and crisp, so I cooked mine a little longer.
  • Chop slices into bite-sized pieces and reserve the bacon grease.
  • In a medium saucepan, turn your burner to high heat and bring water to a boil, add butter let it melt and then add bouillon, then add grits
  • Reduce heat to low and cover pan with a lid and simmer for about 8-10 minutes, until grits are thickened and tender. Turn the heat off and add in the cheese and stir.
  • Add 2-3 tablespoons of the bacon grease to a cast iron skillet and turn burner to medium high heat.
  • Season the shrimp with Cajun seasoning, be very generous with it.
  • Add the shrimp to the skillet and cook until the shrimp turns pink cook 1-2 minutes per side, then lower the heat to medium and add the bacon then add scallions, then add garlic, and squeeze lemon juice.
  • Cook for another couple of minutes until the garlic and scallions are softened and the shrimp are completely done.
  • Serve up the grits and then top with them with the shrimp.
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