Authentic Southern Shrimp and Grits

badbatchbaking.com

Lori Wesley Connor

5 strips bacon, diced

3 tablespoons cajun seasoning, divided store-bought or mine is listed below

olive oil

salt, seasoning salt, and pepper

subheading: Shrimp & Pan Sauce:

1.5 lb. large shrimp, peeled and deveined

2 tablespoons butter

3 cloves garlic, minced

3 scallions, thinly sliced white and green parts

2 tablespoons calibrian peppers crushed/paste a spoonful of it's oil any chili peppers in oil will work as a substitute or chili crisp, harissa, etc.

½ tsp red pepper flakes

⅓ cup chicken stock

1 tablespoon lemon juice, fresh squeezed

1 tsp worcestershire sauce

2 tablespoons heavy cream

2 tablespoons freshly chopped parsley

subheading: Cheesy Grits:

3 cups chicken stock

1 cup quick grits you can use regular grits but avoid instant.

3 tablespoons butter

½ cup heavy cream

2 ounces cream cheese, softened

¾ cup sharp cheddar, shredded

¾ cup pepper jack or monterey jack, shredded

subheading: Cajun Seasoning:

1 tablespoon paprika

1.5 tsp salt

1.5 tsp garlic powder

1 tsp onion powder

1 tsp chili powder

¾ tsp dried thyme

½ tsp dried oregano

½ tsp brown sugar

½ tsp cayenne powder

¼ tsp freshly cracked pepper

Directions at badbatchbaking.com

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