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| Photo courtesy the Cooking Corner. |
When you combine the bold Cajun flavors with fresh shellfish, I'm right there with you. A local eatery recently hosted a Cajun night so I had to go.
Although I've made shrimp and grits that were good, I've never came close to this taste level. This version of shrimp and grits was so creamy and rich, with just a little hint of heat that went away quickly.
Don't be afraid of the grits either. It doesn't taste like it sounds. These were so smooth and creamy you could've almost imaged mashed potatoes. I'm so glad Candy decided to share the recipe.
Shrimp and Grits
Courtesy of Candice Yancey, R'z Cafe
8 pieces raw bacon - rough chop
4 oz. butter
finely diced red and green peppers
1 tsp. crushed garlic
1/2 cup chopped green onions
1/2 cup beef stock
4 cups cream
2 T. crushed red pepper
4 oz. pepper jack cheese
Sriracha to taste
Sauté bacon, butter, garlic and onions until bacon is cooked. De glaze with stock.
Add cream and stir. Add cheese until melted. Add crushed red pepper and sriracha to taste.
Serve over white cheddar grits.
Garnish with green onions and additional bacon if desired.
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