Ingredients
The following ingredients have 4 Servings
- 6 cups half and half
- 1-1/2 tsp salt
- 1-1/2 cup quick cooking grits (not instant)
- 4-6 ounces sharp cheddar cheese (grated)
- 1/2 tsp. cayenne pepper
- 1-1/3 lbs shrimp (preferably large shelled and deveined)
- 1 tsp. Creole or Cajun seasoning (divided in 1/2)
- 8 strips bacon
- 1 bunch green onions (chopped (including white part) divided)
- 1 clove garlic (minced)
- 1/3 cup white wine
- 1/3 cup chicken broth
- 1/2 lemon (juiced)
- 2 Tbsp. worcestershire sauce (we recommend Lea & Perrins)
- 3-4 "shakes" Wondra flour
Instruction
- Heat half and half and salt just until it starts to boil.
- Stir in grits, return to boil, whisking to prevent lumps.
- Reduce heat to simmer and cover.
- Simmer 6-7 minutes until thickened (stirring occasionally).
- Stir in cheese until melted, and add cayenne pepper and keep warm.
- Sprinkle shrimp with 1/2 tsp. Creole seasoning and set aside
- Cut bacon into small pieces
- Cook bacon in skillet over med to med-hi heat until done & drain on paper towels; set aside
- Drain most of bacon grease from skillet
- Cook shrimp in same skillet until done about 2 min. per side and set aside
- Cook 2/3 onions and garlic in same skillet until limp and set aside
- Deglaze pan with wine/broth mixture
- Add fresh lemon juice, worcestershire sauce and remaining Creole seasoning
- Thicken sauce slightly by adding flour and simmer about 3-4 minutes
- Add shrimp and onions back to skillet just until mixture is heated thoroughly
- Divide grits evenly among 4 plates
- Top with shrimp mixture, bacon bits and remaining onions