Shrimp and Grits

By Dottiejk

Ingredients

• for Cheddar grits
• 3/4 cup grits; quick cooking
• 1-1/2 cup chicken stock
• 1-1/2 cup low fat milk
• 1/4 cup cheddar cheese; shredded
• kosher Salt; pinch
• black pepper; pinch
• 1 teaspoon cajun spice; no salt
• for Shrimp
• 1 pound shrimp; peeled, deveined
• 2 slices bacon; cut into pieces
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon cajun spice; no salt
• 2 teaspoon Italian Style herb mix
• 4 teaspoon thyme and marjoram; fresh
• 1 tablespoon olive oil
• juice of up to 1/2 meyer lemon
• 1-1/2 cup chicken broth
• 3/4 cup Water
• couple shakes tabasco hot sauce
• 2 tablespoon Butter
• 1 medium yellow onion; coarsely chopped
• 1 medium bell pepper; coarsely chopped
• 4 clove garlic; minced
• 1/2 cup green onion; chopped, divided

Preparation

Step 1

Grits:

Bring the milk and stock to a simmer. Slowly add the grits to the simmering
liquid, whisking constantly. Lower the heat and let cook (low bubbling) 12
- 15 minutes, stirring frequently.

Season with salt and pepper and cajun spice to taste. Stir in the cheese.
Hold hot until ready to serve.

For shrimp:

Place the shrimp on a plate and season with salt, pepper, and cajun spice.
Heat the olive oil in a saute pan over moderate heat. Saute bacon and add
shrimp. Cook on one side for 1-2 minutes, then turn over and cook for
another minute or two until slightly browned. Remove and place on a paper
towel-lined platter.

Place the pan back over heat (add olive oil if needed) and add vegetables
and cook until the peppers and onions begin to soften. Add garlic and half
green onions and saute a few minutes more. Then add half stock/water, lemon
juice, hot sauce, butter and seasonings. Cook over low-moderate heat,
stirring frequently, about 20 minutes, adding reserved stock/water as
reduction occurs. Final amount of liquid will be about 3/4 cup.

Return the shrimp to sauce, stir in and heat for about one minute.

Serve on top of grits or in separate dish.