Shrimp and Grits — The Only Recipe You Will Ever Need

• Meat

  • 8 strips Bacon
  • 2 tbsp Lea & perrins chicken marinade

• Seafood

  • 1 1/3 lb Shrimp

• Produce

  • 1 clove Garlic
  • 1 bunch Green onions
  • 1 Lemon, Juice of

• Breakfast Foods

  • 1 1/2 cups Grits, quick cooking

• Canned Goods

  • 1/3 cup Chicken broth

• Baking & Spices

  • 1/2 tsp Cayenne pepper
  • 1 tsp Creole or cajun seasoning
  • 1 1/2 tsp Salt
  • 3 shakes Wondra flour

• Dairy

  • 4 oz Cheddar cheese, grated sharp
  • 6 cups Half and half

• Beer, Wine & Liquor

  • 1/3 cup White wine

Found on biscuitsandburlap.com

Ingredients

• 6 cups half and half
• 1 and 1/2 tsp salt
• 1 and 1/2 cups quick cooking grits (not instant)
• 4-6 ounces grated sharp cheddar cheese
• 1/2 tsp. cayenne pepper
• 1 and 1/3 lb. shrimp (preferably large) shelled and deveined
• 1 tsp. Creole or Cajun seasoning, divided in 1/2
• 8 strips bacon
• 1 bunch green onions, chopped (including white part) divided
• 1 clove garlic, minced
• 1/3 cup white wine
• 1/3 cup chicken broth
• Juice of one lemon
• 2 Tbsp. Lea & Perrins Chicken Marinade
• 3-4 shakes of Wondra flour

Directions

• Heat half and half and salt just until it starts to boil.
• Stir in grits, return to boil, whisking to prevent lumps.
• Reduce heat to simmer and cover.
• Simmer 6-7 minutes until thickened (stirring occasionally).
• Stir in cheese until melted, and add cayenne pepper and keep warm.
• Sprinkle shrimp with 1/2 tsp. Creole seasoning and set aside
• Cut bacon into small pieces
• Cook bacon in skillet over med to med-hi heat until done & drain on paper towels; set aside
• Drain most of bacon grease from skillet
• Cook shrimp in same skillet until done about 2 min. per side and set aside
• Cook 2/3 onions and garlic in same skillet until limp and set aside
• Deglaze pan with wine/broth mixture
• Add fresh lemon juice, worcestershire sauce and remaining Creole seasoning
• Thicken sauce slightly by adding flour and simmer about 3-4 minutes
• Add shrimp and onions back to skillet just until mixture is heated thoroughly
• Divide grits evenly among 4 plates
• Top with shrimp mixture, bacon bits and remaining onions