Ingredients
- Creamy Cheese Grits:
- Ingredients
- 4 bacon slices
- 1 pound large fresh shrimp, peeled and deveined (tails on)*
- 1/2 cup butter, melted
- 4 whole cloves garlic
- 3 tablespoons Creole seasoning, Tony Cachere's®
- 1/2 teaspoon ground black pepper
- 1/4 cup butter
- 3 cups whole milk
- 2 1/3 cups chicken broth
- 1/2 teaspoon hot sauce, Tabasco®
- 1 1/3 cups instant grits*
- 1 (8-ounce) bag shredded sharp Cheddar cheese
- Garnish: chopped green onion
Preparation
Step 1
1. Preheat oven to 400°. In a large nonstick skillet, cook bacon until crisp, about 12 minutes. Remove bacon, and drain on paper towels, reserving 2 tablespoons drippings. Crumble bacon.
2. In a jelly-roll pan, place shrimp in a single layer. Drizzle with reserved 2 tablespoons drippings and butter. Add garlic, Creole seasoning, and pepper, tossing to coat. Bake, stirring occasionally, for 8 to 10 minutes, or until shrimp are pink and firm. Serve over Creamy Cheese Grits, and sprinkle with crumbled bacon and green onion, if desired.
For Grits:
In a medium saucepan, bring butter, milk, broth, and hot sauce to a boil over medium-high heat. Gradually whisk in grits, and return to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, for 5 to 7 minutes. Add cheese, stirring until melted.