Kicke Up Shrimp & Grits by beeflower

Source: 4

This is a slightly adapted version of something I found online.


Grits: 2 cups chicken broth 1/2 cup water 3 tablespoons butter 3/4 cup quick cook grits 4 ounces sharp cheddar cheese, shredded (about 1 cup) Shrimp: 1 pound medium shrimp, peeled (no tails) 1 tablespoon Cajun seasoning 1/8 teaspoon cayenne pepper (optional) 1/2 teaspoon garlic powder 4 slices bacon 4 oz. button mushrooms, sliced 1/2 onion, minced 1 clove garlic 2 tablespoons flour 2 cups chicken broth 1/2 cup half & half


In a medium sauce pan, bring chicken broth, water and butter to a boil over medium heat until butter melts.

Slowly whisk in the grits, stirring for about 1-2 minutes. Scrape sides and bottom to make sure it doesn’t stick. Reduce to low, cover and cook 5 minutes, stirring occasionally.

Stir in cheese. Cover and cook for 5 minutes more, stirring occasionally, until the cheese melts and the grits are creamy. Leave covered on low heat until ready to serve.

Combine shrimp, Cajun seasoning, cayenne and granulated garlic in a bowl and toss to coat. Set aside.

In a skillet over medium heat, cook bacon until browned. Drain on paper. When cool, tear or cut into strips.

Add mushrooms to pan with bacon drippings. Stir and saute for a few minutes. Add onions and garlic. Cook for a few minutes more until soft.

Add shrimp. Stir and saute until they just begin to turn pink.

Add flour, stir and cook for one minute.

Stir in chicken broth and cook until it thickens, about 3 minutes.

Stir in half & half and cook until the sauce reduces by 1/3.

Add in bacon bits just before serving.

Stir grits well and divide between bowls. Pour shrimp and sauce over grits and serve immediately.