Shrimp & Grits

Ingredients

Grits

• 475 ml vegetable broth
• 475 ml milk
• 80 g butter, cubed
• ¾ tsp salt
• ½ tsp pepper
• 130 g uncooked old-fashioned grits
• 230 g shredded pepper jack (~8 oz)

Shrimp

• 8 thick-sliced bacon strips, chopped
• 1 lb uncooked medium shrimp, peeled and deveined
• 3 garlic cloves, minced
• 1 tsp Cajun seasoning
• 4 green onions, chopped

Directions

1. In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits, then reduce heat, cover, and cook for 12-14 minutes or until thickened, stirring occasionally.
2. Stir in cheese until melted. Set aside and keep warm.
3. In a large skillet, cook bacon over medium heat until crisp. Remove to a wire rack with a slotted spoon; drain, reserving 4 teaspoons drippings.
4. Sauté the shrimp, garlic and seasoning in drippings until shrimp turn pink.
5. Serve with grits and sprinkle with onions.