Creole Shrimp & Grits

A southern signature dish of complex comfort tastes. Who doesn’t like spicy shrimp and creamy, cheesy grits? This is an easy recipe that is sure to please for brunch, lunch or dinner.

INGREDIENTS:

• 2 1/4 cups reduce-sodium chicken broth

• 2 1/4 cup whole milk

• 1/3 cup unsalted butter

• 1 tsp Himalayan sea salt

• 3/4 tsp freshly ground black peppercorns

• 1 cup uncooked corn grits

• 1 cup cheddar cheese (or goat cheese)

• 1/2 pound pancetta (or smoked bacon)

• 1 1/2 pound peeled, de-veined med-large shrimp

• 1 1/2 tsp Spice Horizon Cajun magic spice

• 3 garlic cloves finely chopped

• 4 green onions chopped (for garnish)

DIRECTIONS:

1. In a large Dutch oven, bring the chicken broth, butter, milk, salt and pepper to a boil.

2. Slowly stir in dry corn grits to avoid lumping and reduce heat.

3. Cover and cook for 12 - 15 minutes, until thickened.

4. Stir in cheese until fully melted.

5. In a large heavy skillet, fry smoked bacon or pancetta over medium heat until crispy.

6. Remove bacon/pancetta and let drain on paper towels

7. Reserve 4 Tbsp bacon fat

8. Add garlic, Cajun Magic and peeled, de-veined shrimp and sauté until the shrimp turns pink

9. Spoon grits into bowl and top with sautéed shrimp mixture.

10. Top with sliced green onions.

Things you'll need for this recipe...