Savor the South: Delectable Shrimp and Cheesy Grits

Ingredients:

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

Directions:

1. Prepare Cheesy Grits: Bring water to a boil; add salt and slowly stir in quick-cooking grits. Cover and cook over low heat for 5-7 minutes until smooth and creamy. Remove from heat, and stir in butter, cream, and sharp cheddar cheese.
2. Cooking Shrimp: In a large skillet over medium heat, crisp the bacon until golden. Place on paper towels to drain, reserving bacon grease. Coarsely chop bacon after cooling. Add shrimp to bacon grease over medium heat, sprinkle with Cajun seasoning and cayenne pepper. Flip shrimp after one minute, cook an additional minute, then remove to a plate.
3. Vegetable Medley: Add vegetable oil to the skillet over medium heat. Cook red pepper until slightly tender (2-3 minutes). Reduce heat to medium-low, add green onions and garlic, cook for 1 minute. Incorporate chicken broth, Worcestershire Sauce, and lemon juice to the skillet, stirring. Return shrimp and bacon to the skillet, heat for an additional minute.
4. Serve: Spoon the velvety cheesy grits into a bowl and top with the shrimp mixture. Serve immediately.

Notes:

• Quick grits are ideal; boil water, add salt and grits, bring to a low boil, stir, cover, and simmer until tender. Stir in cream, butter, and sharp cheddar.
• Utilize high-quality smoked bacon, retaining the bacon grease for added flavor.
• Opt for wild-caught peeled, deveined shrimp, cooking them briefly in bacon fat. Sprinkle seasoning while in the pan for optimal flavor.
• Serve promptly, as shrimp doesn’t reheat well. Store leftovers in an airtight container in the fridge for up to 3 days, reheating gently in the microwave.