Shrimp and Grits
Creamy grits with Boursin cheese and herbs, topped off with shrimp and bacon in a buttery lemon sauce. @mostdeliciouslife.com
Ingredients
Creamy Grits
- 2 cups whole milk
- 1 cup chicken broth
- 1 tsp salt
- ½ tsp pepper
- 1 cup 5-minute grits
- 1 Tbsp butter
- ½ 5.2 oz Boursin Cheese with garlic and herbs
Shrimp and bacon
- 4 oz bacon
- 1 cup chopped veggies **combination of onion, green pepper and red pepper
- 1 pound raw shrimp-medium to large **peeled and deveined
- 1 tsp cajun seasoning or chili mix
- salt and pepper
- 1 Tbsp minced garlic
- 1 Tbsp lemon juice
- ¼-½ tsp Sriracha sauce **or your favorite hot sauce
Instructions
Creamy Grits
- Add milk, chicken broth, salt and pepper to a sauce pan. Cook and stir over medium high until it just comes to a boil.
- Slowly add grits while whisking, When mixture returns to a boil turn heat to low and cook and whisk until mixture thickens, 3-5 minutes.
- Remove from heat and stir in butter and Boursin cheese.
- Cover until ready to serve. **Before serving thin with milk if necessary. I like the grits to be just a tiny bit runny.
Shrimp and bacon
- Cut bacon into small pieces. Cook and stir over medium-high heat until crispy. Remove to a paper towel lined dish. Do not drain the bacon grease.
- Turn the heat to med-hi and add the chopped veggies to the pan. Cook and stir until softened, 3-5 minutes.
- Move aside veggies and lay the shrimp in a single layer. Sprinkle with cajun seasoning or chili mix, salt and pepper.
- Allow to cook for 60 seconds. (Do NOT over cook)Turn the shrimp and season again.
- Allow to cook another 60 seconds.
- Add the garlic, lemon juice and Sriracha . Cook and stir another 1-2 minutes.Remove from heat.
- Reheat the grits if needed and thin if necessary. Spoon ¾-1 cup of grits onto plate or bowl.
- Top with shrimp mixture. Sprinkle with bacon bits.