Cajun Shrimp and Grits

Cajun Shrimp and Grits

1 ½ pounds unpeeled, medium-size raw shrimp (31/40 count)
3 tablespoons bacon drippings
2 tablespoons all-purpose flour
1 medium onion, chopped
½ cup chopped green bell pepper
2 celery ribs, chopped
8 slices bacon, cooked and crumbled
1 (14 ounce) can chicken broth
½ teaspoon salt
¼ teaspoon cayenne pepper
1/3 cup heavy cream
¼ cup chopped green onions

Peel shrimp; devein, if desired. Melt bacon drippings in a large skillet over medium heat; gradually whisk in flour, and cook, whisking constantly, until flour is a light caramel color (about 6 minutes). Add onion, bell pepper, and celery, and cook 8 to 10 minutes or until tender. Add bacon. Stir in chicken broth, salt, and pepper, stirring to loosen particles from bottom of skillet. Bring to a light boil over medium-high heat. Reduce heat to medium, and simmer 8 to 10 minutes or until slightly thickened. Stir in shrimp, cream, and green onions, and cook, stirring occasionally, 3 minutes or just until shrimp turn pink. Serve over Creamy Cheddar Cheese Grits.

Makes 4 to 6 servings


Creamy Cheddar Cheese Grits

4 tablespoons butter
5 cups milk
2 teaspoons salt
½ teaspoon hot sauce
1 garlic clove, pressed
1 ½ cups uncooked stone-ground white grits
1 (10-ounce) block sharp white Cheddar cheese, grated

Bring 2 Tbsp. butter, next 4 ingredients, and 5 cups water to a boil in a medium-size Dutch oven over medium-high heat. Gradually whisk in grits, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 1 ½ hours or until thickened. Stir in cheese and remaining 2 Tbsp. butter until melted. Serve immediately.

Makes 8 ½ cups