Shrimp and Grits (Print Version)

# Ingredients:

→ For the Shrimp

01 - 4 strips of bacon, chopped into small cubes
02 - 1½ pounds large shrimp, cleaned and shells removed
03 - 1 teaspoon Cajun spice blend
04 - ½ teaspoon sea salt
05 - 2 tablespoons butter
06 - 1 bunch green onions, sliced thin (separate white and green parts)
07 - 1 large celery stalk, diced fine
08 - 1 small red bell pepper, chopped fine
09 - 2 garlic cloves, minced
10 - 3 tablespoons plain flour
11 - 2 cups chicken stock
12 - 1 tablespoon Worcestershire sauce
13 - ½ teaspoon hot pepper sauce

→ For the Grits

14 - 4 cups whole milk
15 - ¾ teaspoon salt
16 - 1 cup quick grits
17 - ¾ cup sharp cheddar cheese, grated

# Instructions:

01 - Heat up a large non-stick pan over medium heat. Toss in the chopped bacon and let it cook until it gets nice and crispy, stirring now and then for about 7 minutes. Add your shrimp to the same pan and season with the Cajun spices and salt. Turn the heat up to medium-high and cook the shrimp, stirring occasionally, until they turn mostly pink but aren't completely done yet - roughly 2 minutes. Move everything to a bowl and set it aside, but keep that pan on the stove.
02 - Melt the butter in your hot pan. Add the white parts of the green onions along with the celery, bell pepper, and garlic. Cook everything together, stirring occasionally, until the vegetables get soft and fragrant - about 4 minutes. Sprinkle the flour over everything and stir it in well. Pour in the chicken stock, Worcestershire, and hot sauce while whisking. Bring it all to a boil, then lower the heat and let it simmer uncovered until it thickens up nicely, about 5 to 7 minutes. Take it off the heat for now.
03 - In a medium pot over medium heat, bring the milk and salt to a gentle boil. While whisking constantly, slowly stream in the grits to prevent any lumps. Lower the heat and keep simmering, whisking frequently, until the grits become thick and creamy - approximately 5 minutes. Keep stirring to avoid any splattering. Remove from heat and fold in the cheese. Taste and add more salt if needed. Cover with a lid to keep warm.
04 - Put your skillet with the vegetable mixture back on medium heat and bring to a simmer. Add the shrimp and bacon back in, including any juices from the bowl, and mix everything together. Cook while stirring frequently until the shrimp are perfectly cooked through, about 2 to 3 minutes. Season with salt and pepper to taste. Sprinkle some of the green parts of the scallions over the top. Divide the warm grits between bowls, spoon the shrimp mixture over the top, and serve immediately with extra hot sauce on the side.

# Notes:

01 - This classic Southern dish combines creamy, cheesy grits with succulent shrimp and crispy bacon for the ultimate comfort food experience.
02 - For best results, use jumbo shrimp (21/25 count) and don't overcook them - they should be tender and juicy.
03 - Quick-cooking grits work perfectly for this recipe and create a wonderfully creamy texture when cooked in milk.

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