Cajun Shrimp and Grits

africanbites.com

Sabina de Stecher

Intermediate cook with extensive experience cooking gluten free.

subheading: Cajun Shrimp:

5 thick slices bacon, chopped

1 to 1½ pound (454 to 680 g) shrimp, (extra large or jumbo) peeled and deveined

1 teaspoon (5 g) Cajun salt

2 teaspoons (10 g) garlic, minced

1 teaspoon (2 g) smoked paprika

½ cup (93 g) red bell pepper, diced

2 tablespoons (8 g) parsley, chopped

2 green onions, thinly sliced

¼ cup (63 ml) broth, or more (stock works, too)

½ lemon (optional)

salt and pepper

subheading: Grits:

2 cups (480 ml) water

3 cups (720 ml) milk, or sub with water

1 bay leaf

1 cup quick grits

3 to 4 tablespoons (42 to 56 g) unsalted butter

1 to 2 cups (113 to 226 g) white sharp cheddar cheese, preferably smoked

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