Shrimp and Creamy Cheesy Grits
Tags: Cajun Dinner Seafood Southern
Yield: 2
- 1/2-3/4 lb deveined and shelled shrimp
- 2 tbsp Olive oil
- 2 tsp Old Bay seasoning
- 1 tsp Italian seasoning
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- 2 c. chicken broth
- 1/2 c. yellow corn grits
- 2 oz. cream cheese
- 1 c. shredded sharp cheddar cheese
- 2 slices bacon
- salt and pepper to taste
- Cook two slices of bacon in a large skillet over medium heat until crisp. Take the bacon from the skillet and chop them roughly. Then, wipe the skillet clean and set it aside for later use.
- Add the chicken broth to a medium to a large saucepan and bring to a boil. Add the grits, then adjust the heat to low. Put the lid on and allow the grits to simmer for about 7 minutes, stirring often.
- Add the cream cheese to the skillet along with the shredded cheese, salt, and pepper once the grits have absorbed the liquid. Mix well, replace the lid, and take off the heat.
- In a large plastic bag or mixing bowl, add the shrimp followed by the Old Bay, Italian seasoning, garlic powder, and smoked paprika. Toss to coat the shrimp.
- In a large pan, heat the olive oil over medium-high heat. Once the oil is hot, add the shrimp to the skillet and cook for approximately 3 minutes per side until pink and tender.
- Into two shallow bowls, add a heaping serving of grits, then with shrimp, chopped bacon, and additional pepper. Serve and enjoy!
