GRABBINGSAND

Shrimp
2 lb. Large Shrimp (peeled and deveined)
4 Slices Thick Smoked Bacon, Cut into 1″ Pieces
1 clove, Elephant Garlic, Pressed
1/2 large Vidalia Onion, Minced
1 Jalepeno Pepper, Minced
1/2 cup Heavy cream
1/2 cup Milk
2tbl Flour
8 oz. Chicken stock
Cajun Seasoning to Taste

Grits
4 cups Chicken Stock
1 cup Grits (instant)
1/2 cup Heavy Cream
1/2 cup Milk
1/4 cup Parmesan Cheese
Cajun Seasoning to Taste

1. Bring Chicken Stock to a boil, add grits and stir. (Start simultaneously with step 3.)
2. When grits thicken (typically, about 7 minutes, covered) – add cream, milk, cheese and seasoning.
3. Saute bacon until barely crispy in a large, deep pan. Remove bacon and put aside in aluminum foil. (Start simultaneously with steps 1 & 2.)
4. Saute onion and garlic in remaining bacon grease for about three minutes or until clear.
5. Add pepper, saute for another minute or so.
6. Add flour, stir until a roux forms on the bottom of the pan.
7. Lightly season shrimp & add; sauté until ~half cooked – just turning pink.
8. Return bacon to pan. Add chicken stock, heavy cream, cajun spice.
9. Simmer shrimp until cooked thoroughly.
10. Divide grits evenly, pour shrimp and sauce over grits with unslotted spoon and serve.

Trust me. It’s good. If you try it, let me know.

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