Shrimp and Grits

Shrimp Stock

• 6 cups of water
• 1 large onion - unpeeled and quartered
• Shrimp heads and shells 
• 2 tsp Scott’s Cajun Seasoning
• 1 tsp salt

Add all ingredients to a large pot and bring to a boil. Once boiling cover and reduce heat to simmer. Allow to simmer for a minimum of 1 hour. Once complete strain through a colander, retaining all of the liquid.

Shrimp Sauce

• 1 pound of bacon
• 2 pounds of shrimp generously seasoned with Scott’s Cajun Seasoning
• 1 medium onion - diced
• 1 bell pepper - red, orange or green - diced
• 2 cloves of garlic - crushed
• 2 tbsp salted butter
• ¼ cup of flour
• 4 cups of shrimp stock
• 1 tbsp Scott’s Cajun Seasoning
• 1 tsp salt
• 1 tbsp worcestershire sauce

Cook bacon until crispy. Place bacon on a paper towel, but keep all the bacon grease in the pot. Once bacon has cooled, break it into small pieces and keep for the completed dish plating. Add the diced onions and bell pepper to the pot with the bacon grease. Cook for 1 minute on medium and add garlic. Cook for another 3 minutes and add flour and butter. Constantly stir until the color of the flour mixture turns brown (this is important to watch closely and stir in order to avoid burning).  At this point add shrimp stock, shrimp, worcheshire sauce, Scott’s Cajun Seasoning and salt. Bring to a boil, cover and reduce heat and simmer for a minimum 30 minutes stirring occasionally.

Grits

• 1 cup of 5 minute grits
• 3 cups whole milk
• 3 cups shrimp stock (or water if not enough remaining)
• 1 tsp salt
• 1 tsp Scott’s Cajun Seasoning
• 2 cups of cheese (I used sharp cheddar, but you can use any kind)

Combine milk, stock, salt, and Scott’s Cajun Seasoning and bring to a boil. Add grits, thoroughly stir. Reduce heat, cover and simmer for 5-7 minutes (depending on preferred consistency) Once complete add cheese and stir to combine.

Plating

This can be done however you like, I poured the sauce in the bottom of a bowl, Then placed grits on top of sauce and sprinkled with bacon. Enjoy!