It really doesn’t get better than this decadent meal! Shrimp & Grits hit all the right notes. You get a deep, savory flavor from the gravy. The shrimp carries a light sweetness that sets off the citrus undertones. And the grits…. come on now. Creamy, dreamy grits make this a perfect bite every time.

In a bowl, season 1 lb of peeled, deveined shrimp with:

• Juice of 1/2 lemon

• 1 tsp. Cajun Seasoning

Cover and place in refrigerator to marinate.

To make your grits, in a saucepan, bring to a boil:

• 1 cup Water

• 1 cup Heavy Cream

• Reduce heat to a simmer. Add in:

• 1 cup Stone Ground Grits

• 1 clove Garlic, smashed

• Salt and Pepper to taste

Stir to combine well. Place on lid and allow to simmer for 20-30 minutes, stirring periodically to keep from sticking. You may need to add additional water along the way, just a couple Tbsp. at a time, to reach desired consistency. Once fully cooked, add:

• 1/2 Tbsp. Butter

• 1/4 cup Cheddar Cheese

Stir to combine and allow cheese to melt throughout grits. They are now ready to serve.

For the Shrimp and Gravy, add to a heavy cast iron skillet over medium heat:

• 4 slices Smoked Bacon, diced

Cook for 5-6 minutes to allow fat to render out. Add:

• 1/4 Onion, diced

• 1/2 Green Bell Pepper, diced

• 1/4 Red Bell Pepper, diced

• 3 cloves Garlic, chopped

Cook for an additional 5 minutes, or until the bacon begins to take on color. Add:

• 1/2 Tbsp. Butter

Allow to melt. Whisk in:

• 1 to 2 Tbsp. All Purpose Flour

Cook for 1 minute. Slowly add in while whisking:

• 1 to 1-1/2 cups Low Sodium Chicken Broth

Continue cooking until gravy begins to thicken, approximately 3 minutes.

Add in your shrimp and all the juices. Cook only until shrimp is pink and slightly curled into a “C” shape. Remove from heat and taste for seasoning. Adjust to taste.

Serve over grits. Top with fresh parsley and Enjoy!