Cajun Shrimp, Bacon and Grits

Ingredients

Cajun Shrimp and Bacon

5 slices Indiana Kitchen bacon chopped

1 tbsp unsalted butter

1 pound jumbo shrimp peeled and deveined

2 tbsp chopped parsley

2 tsp garlic, minced

2 green onions thinly sliced

1/2 cup chopped red bell pepper

1/4 cup beef or chicken broth

1 tsp Cajun salt

1 tsp smoked paprika

1/2 Lemon

salt and pepper

Grits

1 cup quick grits

2 cups water

3 cups milk

3-4 tbsp unsalted butter

1-2 cups white sharp cheddar cheese

salt, to taste

Instructions

1. In a large skillet, cook bacon over medium heat until brown and crisp.

2. Remove bacon from skillet and transfer to a plate. Leave the bacon grease in the pan.

3. Add a tablespoon of butter to the pan. Then place the shrimp in. Season with the Cajun salt and saute for about five minutes. Remove from pan and place on a plate.

4. Add garlic, paprika, parsley, bell pepper, and onions to the pan. Then add 1/4 cup of broth. Cook for about two minutes. Add shrimp and juice from the lemon and the bacon.

5. Add salt and pepper, to taste.

6. Remove and serve over grits.

7. Bring water, milk, and salt to a boil in a heavy saucepan.

8. Gradually whisk in the grits until all have been added. Keep stirring to prevent any lumps.

9. Reduce heat and cook at a simmer, covered, and stirring frequently until liquid is fully absorbed. This will take around 15 minutes.

10. Remove grits from heat. Add butter and cheese, stirring until cheese has melted.

11. Top with Cajun Shrimp and Bacon and serve hot.