Paula's Shrimp and Creamy Cheddar Grits

By cindygwest

Ingredients

• 6 slices bacon, chopped
• 1/2 cup diced red bell pepper
• 1/2 cup diced yellow bell pepper
• 2 cloves garlic, minced
• 1 T. Creole seasoning*
• 1/2 cup dry white wine
• 1 pound large fresh shrimp, peeled and deveined
• 1 T. fresh lemon juice
• 2 T. minced fresh chives
• Creamy Cheddar Grits (recipe follows)
• Thinly sliced chives (0ptional)

Details

Servings 4

Preparation

Step 1

1. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon from pan, and drain on paper towels. Reserve 2 T. bacon drippings in skillet. Add peppers, garlic, and Creole seasoning; cook for 2 minutes, stirring frequently. Add wine, and cook for 2 minutes. Increase heat to medium-high. Add shrimp, and cook, sitrring occasionally, for 1 to 2 minutes or until shrimp are pink and firm. Remove from heat; stir in lemon juice and minced chives.
2. Serve shrimp mixture over Creamy Cheddar grits. Sprinkle evenly with bacon, and sprinkle wirh thinly sliced fresh chives. Serve immediately.

Creamy Cheddar Grits:

1 32 ounce carton reduced sodium chicken broth
1 cup water
1 cup stone-ground white grits*
1 cup half-and-half
1 1/2 cups shredded extra sharp white Cheddar cheese
3 T. butter
1/4 t. ground white pepper

1. In a medium saucepan, combine chicken broth and 1 cup water; bring to a boil over medium-high heat. Add grits, stirring until combined. Return to a boil; reduce heat, and simmer, stirring frequently, or until thickened. Remove from heat, and stir in cheese, butter, and white pepper, stirring until cheese is melted.

* We used Tony Chachere's Creole Seasoning and Logan Turnpick Mill Old-Fashioned Speckled White Grits.