What You Will Need:
One pound of raw peeled, deveined shrimp
Six slices of bacon
1 cup of quick grits (not instant grits, they are two very different things)
4 cups of water
1 cube of chicken bouillon
Salt to taste
½ of an onion, diced
1-2 tablespoons of butter
1 tablespoon of minced garlic
1 block of sharp cheddar cheese
Hot Sauce to taste
1) Begin by prepping your bacon, cooking it until crispy on all sides. (If you have a griddle, I’d recommend using this as we will be making use of the drippings later on, and griddles tend to catch them better than other options. If not, just make sure not to toss out all of that bacon grease.)
2) Let your bacon cool on a paper towel lined plate
3) Once cool, dice bacon into small pieces.
4) In a separate bowl, generously coat shrimp with your cajun creole seasoning of choice. Don’t skimp on this step. The spicier, the better.
5) With your shrimp generously coated, heat up approximately two tablespoons of your bacon grease in a separate pan.
6) Add your garlic and onion and begin to sauté until the onion becomes slightly translucent
7) Add your shrimp and cook until they turn pink
8) Add in the chopped bacon and cook another 1-2 minutes
Meanwhile, in a separate stock pot, prepare your
1) Begin by heating 4 cups of water, salt, bouillon, and butter to a boil
2) Once boiling, add 1 cup of quick grits to your water
3) Lower heat to low and cover, cooking for about 7 minutes, stirring occasionally
4) Grate your cheese
5) When the grits reach the desired consistency, add your cheese to the grits and stir until well blended.
I always serve this meal in a bowl with a layer of cheesy grits at the bottom, topped with the Cajun shrimp. Once put together, sprinkle a little bit of hot sauce to your liking. I always prefer Louisiana brand hot sauce, but follow your fancy. As always, my recipes tend to be more of a guideline than a rule, so feel free to tweak where you wish.