Shrimp & Grits Bowls

Cajun-seasoned shrimp is the star of this dish, but the bacon flavor throughout takes it up a notch or two.

Shrimp & Grits Bowls
Makes 4 servings
  • 5 slices thick-cut bacon, chopped
  • ½ cup diced red bell pepper
  • 2 tablespoons minced shallot
  • 1 tablespoon minced garlic
  • ½ cup dry white wine
  • 1 pound large fresh shrimp, peeled and deveined
  • 2 teaspoons Cajun seasoning*
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon fresh lemon juice
  • Creamy Parmesan Grits (recipe follows)
  • Garnish: fresh thyme leaves
Creamy Parmesan Grits
  • 4 cups chicken stock
  • ¾ cup quick-cooking grits
  • 2 tablespoons unsalted butter
  • 1 teaspoon kosher salt
  • 1½ cups freshly shredded Parmesan cheese (about 6 ounces)
  1. In a large skillet, cook bacon over medium heat until crisp. Remove bacon, and let drain on paper towels, reserving 2 tablespoons drippings in skillet.
  2. Add bell pepper, shallot, and garlic; cook, stirring frequently, for 2 minutes. Stir in wine, and cook for 2 minutes.
  3. In a medium bowl, toss shrimp with Cajun seasoning. Increase heat to medium-high. Add shrimp; cook, stirring occasionally, until shrimp are pink and firm, 2 to 4 minutes. Remove from heat. Stir in half of cooked bacon, thyme, and lemon juice. Serve immediately over Creamy Parmesan Grits, and top with remaining bacon. Garnish with thyme, if desired.
Creamy Parmesan Grits
  1. In a large saucepan, bring stock to a boil over medium-high heat. Slowly whisk in grits, butter, and salt. Cover; reduce heat to medium-low and simmer, whisking occasionally, until grits are tender, about 5 minutes.
  2. Uncover grits, and whisk in Parmesan until smooth. Serve immediately.
*We used Slap Ya Mama Cajun seasoning.