Bone Suckin’® Cajun Shrimp and Grits
By :
Nancy Blalock |
| On : | Category :
Bone Suckin' Cajun Seasoning & Rub, Seafood, Stove
Grits:
- 16 Oz Milk whole
- 16 Oz Chicken broth
- 1/2 tsp Salt
- 1 Cup Stone ground grits
- 2 Cloves Garlic minced
- 1/4 Cup Butter
- 1/2 tsp Pepper
Cajun Shrimp:
- 1 Lb Shrimp medium or large, peeled & deveined,
- 2 Tbsp Butter
- 2 tsp Bone Suckin' Cajun Seasoning
- 1/2 Lb Bacon cut into 1 inch sections
1 Sauce Pan
1 Whisk
1 Skillet
GRITS:
In a saucepan over medium heat, add milk, chicken broth, and salt. Bring to a boil, then slowly whisk in grits and garlic.
Reduce heat to medium-low, cover and cook for about 20 minutes, stirring frequently. If grits begin to stick to the pan, stir and reduce heat. Grits should be creamy and smooth when done.
Remove from heat, add butter and pepper, Stir, cover and set aside.
CAJUN SHRIMP:
Cook bacon in skillet and remove. Leave 1 Tbsp of bacon grease in skillet and use same skillet to cook the shrimp.
While bacon is cooking, season shrimp with Bone Suckin' Cajun Seasoning and coat sides evenly.
Over medium heat, add butter and saute shrimp in a single layer. Cook for 2-3 minutes, flip and cook for 1 more minute. Shrimp are ready when pink. Remove from heat.
Spoon grits into a bowl and mix in bacon and shrimp. Serve while hot.
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