Shrimp & Grits
1 lb Shrimp - peeled, deveined, 51-60 count
1 cup Grits - yellow or white, quick cook [NOT instant]
3 1/2 cups chicken broth
1 cup sharp cheddar cheese - grated
1/2 cup heavy cream
1/2 medium onion, chopped
1 stalk celery, diced
1/3 green pepper, diced
1 tablespoon flour
4 slices bacon
1 tablespoon parsley, chopped
1/2 stick plus 1 tablespoon butter
For the Seasoning Blend
Note: If you don't have these spices and need a shortcut, just use any type of Cajun dry rub or seasoning on the shrimp.
1 tsp kosher salt
1/4 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp onion powder
1/2 tsp chili powder
Combine the seasonings in a small bowl. Coat the shrimp well with the seasoning mixture and set aside.
Bring 2 cups chicken broth and ½ stick of butter to a boil and add grits. Cook for about 5 minutes with the lid on. When the grits are done, remove from heat and add the cheese and heavy cream. Stir well, cover and set aside.
Cook the bacon and remove from the pan. Chop into bite size pieces. Reserve ½ of the drippings for the shrimp.
Using the other half of the drippings, toss in the veggies and cook until slightly caramelized. Add 1 tablespoon of flour and stir for about one minute. Add the remainder of the chicken broth and stir. All the gravy to thicken just a bit and remove from the heat.
Using the reserved bacon drippings, you will cook the shrimp. Heat the drippings in the pan and when they are hot, add the shrimp. Cook the shrimp until they begin to turn pink and add the tablespoon of butter. Toss around and remove from the heat.
Plate up with a dollop of grits, then gravy and layer the shrimp on top. Sprinkle with bacon bits and parsley.