Barbecue Shrimp & Cheese Grits (Sandra Lee Semi-Homemade)

By KDCooks

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.