Cajun Shrimp and Grits (Print Version)

# Ingredients:

→ For the Grits

01 - 3 cups chicken broth
02 - 1 cup whole milk
03 - 1 cup stone ground white grits
04 - 3 tablespoons salted butter
05 - ½ cup shredded cheddar cheese
06 - 1 teaspoon salt
07 - ¼ teaspoon black pepper

→ For the Shrimp

08 - 5 strips thick-cut bacon, finely chopped
09 - 1 pound large shrimp, peeled and deveined
10 - 2 ½ teaspoons Cajun seasoning
11 - ½ medium sweet onion, finely chopped
12 - 1 small red bell pepper, seeded and finely chopped
13 - 3 garlic cloves, finely minced
14 - ⅓ cup chicken broth
15 - ¼ teaspoon salt

→ For Garnish

16 - ¼ cup chopped green onions, green parts only
17 - ¼ cup chopped fresh flat-leaf parsley
18 - Fresh lemon wedges for serving

# Instructions:

01 - Bring 3 cups of chicken broth and 1 cup milk to a boil in a medium pot over high heat. Stir in the grits and return to a boil. Cover the pot, reduce heat to medium-low, and simmer for 20-25 minutes until liquid is absorbed and grits are tender. Stir every 5-10 minutes to prevent clumping. Remove from heat and incorporate butter, cheddar cheese, salt, and pepper.
02 - Cook chopped bacon in a large cast-iron skillet over medium heat for 8-10 minutes until crispy. Transfer bacon to a paper towel-lined plate. Reserve 2 tablespoons of bacon drippings in the pan and discard the remainder.
03 - Return skillet with bacon drippings to medium heat. Add onion and bell pepper, cooking for 3-4 minutes until tender, stirring frequently. Add garlic and ¼ teaspoon salt, continuing to cook for 30 seconds until fragrant.
04 - Pat shrimp dry and coat thoroughly with Cajun seasoning, pressing the spices into the shrimp to adhere. Push vegetables to one side of the skillet and arrange shrimp in a single layer. Cook for 2 minutes, flip, and continue cooking for 1-2 minutes more until opaque with curled tails.
05 - Pour remaining ⅓ cup chicken broth into the skillet, scraping up any browned bits from the bottom. Return the bacon to the skillet and cook for 1-2 minutes until heated through.
06 - Divide grits evenly among 4 bowls. Top each portion with the shrimp mixture, then garnish with green onions, parsley, and a squeeze of fresh lemon juice if desired.

# Notes:

01 - Stir grits frequently during cooking to prevent clumping.
02 - Cajun seasoning brands vary in spice level. For best control, use homemade blackened Cajun seasoning or adjust commercial blends like Slap Ya' Mama or Emeril's to taste.
03 - Store grits and shrimp mixture separately in airtight containers for up to 4 days in the refrigerator.
04 - For longer storage, freeze in individual containers for up to 2 months.

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