1poundmedium to large shrimppeeled and deveined, tails left on
3tablespoonsbacon drippings
1tablespoonbutter
2garlic clovesminced
1tablespooncajun seasoningor more/less to taste
¼cupchicken broth
¼cupheavy cream
Louisiana hot sauce optional, to taste
Salt and pepper to taste
Sliced green onionfor garnish
Instructions
Grits
In a medium saucepan, bring water and milk to a boil.
Add salt and gradually whisk in the grits.
Reduce heat to low and cook for 5-7 minutes, stirring occasionally, until the grits are thick and creamy.
Shrimp
While the grits are cooking, cook the bacon until crispy in a large skillet over medium heat.
Remove bacon to a plate, crumble, and set aside.
Remove all but 3 tablespoons grease from the pan.
Add the butter.
Add the garlic and cook for 1-2 minutes until fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and cooked through.
Remove the shrimp from the skillet and set aside. Add the chicken broth and heavy cream to the skillet and bring to a simmer, whisking constantly.
Add the chicken broth and heavy cream to the skillet and bring to a simmer, whisking constantly.
Cook for 2-3 minutes until the sauce has thickened slightly. Season with cajun seasoning to taste.
Divide the grits among four bowls and top with the cooked shrimp and crumbled bacon. Spoon the sauce over the top and garnish with sliced green onion.
Notes
Storage:If you have some leftovers, store them in an airtight container in the fridge. They won't taste quite as good as fresh but will last safely for about three days.You can easily reheat cajun shrimp and grits in the microwave, but for the best results, add a splash of milk, water, or chicken stock to the food before doing so.Then, warm leftovers in thirty-second increments. Overheated, shrimp will taste rubbery.Don't freeze this recipe.Tips:
Peel shrimp easily by pulling off the legs, first. Then, the shell will come off smoothly. However, keep the tail on—it adds extra flavor!
Don't forget to devein the shrimp if you buy it shelled. Insert a skewer or paring knife into the top of the shrimp, slide it underneath the dark vein, and pull it up and out.
You can also buy raw shrimp with the tails on that have already been peeled and deveined—most home cooks don't like this step.
Do not leave the shrimp while cooking. It only takes about 3 minutes and overcooked shrimp are awful.
Wait—don't throw out the extra bacon grease! You can pour it off into a small container and use it in other Southern recipes in place of oil.
Don't use regular grits unless you're prepared to alter the cooking time—they take much longer. This recipe is written for quick-cooking grits.
Instant grits don't have as much flavor, so I don't like using them. Quick grits only take a few minutes more, so they're still a fast option.
Whisk the grits slowly into the boiling water/milk mixture so that they don't clump together.
If your cooktop tends to get really hot, stir the grits more often to make sure they're not burning on the bottom of the pan!