Cheesy Cajun Shrimp And Grits
8 cups water
3/4 teaspoon salt
2 cups quick-cooking grits
2 cups shredded cheddar cheese
1/2 cup butter, cubed
8 bacon strips, chopped
2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
4 garlic cloves, minced
1 tablespoon Cajun seasoning
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
In a large saucepan, bring water and salt to a boil. Slowly stir in grits.
Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes,
stirring occasionally. Remove from heat. Stir in cheese and butter until
melted; keep warm.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp,
stirring occasionally. Remove with a slotted spoon; drain on paper towels.
Cook and stir shrimp in bacon drippings until shrimp turn pink, 3-4 minutes.
Add garlic; cook 1 minute longer. Stir in Cajun seasoning and parsley.
Divide grits among 8 serving bowls; top with shrimp mixture and the bacon.
8 cups water
3/4 teaspoon salt
2 cups quick-cooking grits
2 cups shredded cheddar cheese
1/2 cup butter, cubed
8 bacon strips, chopped
2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
4 garlic cloves, minced
1 tablespoon Cajun seasoning
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
In a large saucepan, bring water and salt to a boil. Slowly stir in grits.
Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes,
stirring occasionally. Remove from heat. Stir in cheese and butter until
melted; keep warm.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp,
stirring occasionally. Remove with a slotted spoon; drain on paper towels.
Cook and stir shrimp in bacon drippings until shrimp turn pink, 3-4 minutes.
Add garlic; cook 1 minute longer. Stir in Cajun seasoning and parsley.
Divide grits among 8 serving bowls; top with shrimp mixture and the bacon.
