Creamy Shrimp and Grits

By Rachel-2

Ingredients

• 4 strips bacon
• 1 tablespoon butter
• 1 small onion, finely chopped
• 2 tablespoons flour
• 1 cup shrimp or chicken broth
• 1 1/2 pounds shrimp, peeled and deveined
• 1 cup heavy cream
• 1/4 teaspoon thyme
• 1/4 teaspoon cayenne
• 1/4 teaspoon lemon zest
• 2 green onions, sliced
• 2 tablespoons minced fresh parsley
• salt and pepper to taste
• 4 cups cooked stone-ground grits or cheese grits

Preparation

Step 1

In a deep skillet, fry bacon strips over medium-high heat until crisp; remove to plate and reserve. Add butter and onion to bacon fat; sauté onion 5 minutes.

Sprinkle flour over skillet; stir well to blend. Slowly add broth; stir until mixture is smooth and thickened. Reduce heat to medium; cook 5 minutes, stirring frequently.

Add shrimp; cook just until shrimp turn pink. Stir in cream, thyme, cayenne, lemon zest, green onions, and parsley. Crumble bacon into sauce; add salt and pepper. Remove from heat.

Divide grits over 4 shallow soup plates. Ladle shrimp sauce over grits; serve immediately.