We video chatted with our granddaughter. She and her parents are living in California after 3 years in New Orleans. Visiting with Ivydee caused me to miss not only her, but New Orleans and the fun experiences we enjoyed with Lauren and Christopher. Ivydee and I shared more than one bowl of cheesy grits. After our conversation, I decided to make Cheesy Grits and Shrimp.
2 lbs. medium shrimp, peeled and deveined
2 cups shredded cheese (I used part cheddar/jack, part pepper jack)
3 cups water or chicken broth
1 cup quick-cooking grits
6 slices bacon, cut up
6-8 green onions, chopped
2 TBS butter
2 TBS parsley, chopped
1 TBS lemon juice
1 tsp Worcestershire sauce
2-4 garlic cloves, minced
1/2 tsp salt
fresh ground pepper
Bring chicken broth to a boil; stir in grits. Cook, stirring occasionally, until thickened-about 5 minutes. Remove from heat; stir in salt, butter, cheese, and pepper. Cover and keep warm until ready.
Cook bacon over medium-high until crisp; drain on paper towels. Don't discard bacon grease.
Over medium-high heat, saute shrimp and garlic in pan with bacon grease until pink. Add green onions, lemon juice, and worcestershire sauce and saute a few more minutes. Add bacon.
Spoon grits onto individual plates; top with shrimp mixture. Sprinkle with Emerill's Seasoning as desired. If you like your shrimp spicier, add 1/2-1 tsp Emerill's seasoning to the shrimp before cooking. Enjoy