Shrimp And Grits


1 cup quick grits

4 cups water

1/4 teaspoon salt

3 tablespoons butter

2 tablespoons heavy whipping cream

1 1/2 cups shredded sharp cheddar Shrimp

6 slices smoked bacon

1 pound large shrimp, peeled and deveined

2 teaspoons Cajun seasoning

1/8 teaspoon ground cayenne pepper

1 tablespoon vegetable oil

1 red bell pepper finely chopped

3 green onions chopped

3 cloves garlic minced

1/4 cup low sodium chicken or vegetable broth


Heat the water with the end result of bubbling; add the corn dinner and salt. Cook for 5-7 minutes or until fragile. Take out from heat, blend in spread, cream, and cheddar.In enormous skillet over medium power cook bacon until new. Put in writing towels to exhaust; saving bacon oil. Coarsely hack bacon once cooled.Add shrimp to bacon oil over medium force. Sprinkle with Cajun getting ready and cayenne pepper. Flip shrimp following one second, and cook briefly. Kill to plate.Add vegetable oil to skillet over medium force. Add red pepper and cook until to some degree sensitive; 2-3 minutes. Decrease power to medium-low.Add green onions and garlic and cook for 1 second. Add chicken stock to skillet and blend. Return shrimp and bacon to the skillet and power for 1 moment.Spoon shrimp mix over chaotic corn feast. Serve immediately.

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