For the Grits
- 4 cups chicken stock
- 1 cup whole milk
- 1 cup stone-ground grits (quick grits work if needed)
- 1.5 cups shredded sharp cheddar cheese
- 2 tablespoons salted butter
- .5 tsp black pepper
- 1 tsp salt
For the Shrimp
- 2.5-pound shrimp, peeled, deveined, and detailed
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1 lemon
- 1 bunch green onions, sliced
- 1 large onion, diced
- 1 large bell pepper, diced
- 4 cloves garlic, minced
- 1 pound andouille (mild or hot)
- 4 slices bacon
- 2 tablespoons salted butter
- 1 cup chicken broth
- Dash of hot sauce
- ¼ tsp cayenne pepper
- Dried parsley
- Hot sauce
To prep, wash the shrimp and place them in a large bowl, then toss with Cajun seasoning and paprika. Halve a lemon, squeeze it into a small bowl, and remove the seeds from the juice. Slice the green onions. Dice the onion, bell pepper, and garlic. Slice the andouille into thin slices.
In a saucepan, bring chicken stock and milk to a gentle boil. Whisk in the grits. Reduce the heat to low and cover. Depending on the type of grits, cook until done. Stir often to prevent sticking.
While grits are cooking, in a large skillet, fry bacon until crispy. Remove to cool. Turn off eye under skillet.
When the grits are done, stir in the cheese, butter, pepper, and salt. Cover with a lid to keep warm.
Heat the skillet containing bacon grease. Add the butter and melt it. Add the onions, peppers, and garlic. Cook until done.
Crumble bacon.
Add the shrimp mixture, chicken broth, hot sauce, and cayenne to the skillet. Cook until the shrimp are done. Add andouille and bacon. Cook until heated through. Remove from the stovetop. Top with chopped green onions and dried parsley.
Place grits at the bottom of the bowl, then add shrimp mixture on top.
Serve with optional hot sauce and sliced French bread.
