Creole Shrimp and Grits

I LOVE this recipe for Creole Shrimp and Grits, and so does my husband, but I must admit it does taste different if you don’t use the more expensive bacon listed in the recipe.  I used regular bacon and had to add some cajun spices to liven it up a bit. (But it was still fabulous!)

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This is pretty easy to do and you can use quick or instant grits for this.  I would just recommend adding some whole milk or half & half to make it nice and rich. (Don’t skimp on this ingredient!) Follow the easy step-by-step directions with pictures below.

1. Cook bacon, save drippings.

2. Cook grits according to package directions, while you cook mixture below. Once done, stir in melted butter.

3. Saute shrimp in bacon drippings, remove from pan and put on plate (don’t put on paper towel).  When they are “c” shaped they are done.

4. Add more bacon drippings to same pan (or butter) and saute onions and celery until translucent. Then add tomatoes and black pepper. Cook to heat.

5. Add shrimp and bacon to tomato mixture and heat.

6. Pour over hot grits.

Enjoy!

Creole Shrimp and Grits

 

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Ingredients

For the Grits

• 2 cups stone ground grits
• 2 quarts boiling water
• 2 teaspoon salt
• 1 stick melted butter

For the Creole Shrimp

• ¼ – ½ pound apple or maple cured bacon (Cook medium, not real crisp; drain-reserve drippings.)
• 1 – 1.5 pounds peeled shrimp
• 1 cup onions, finely chopped
• 1 cup celery, finely diced
• 1 can diced tomatoes with juice
• Black pepper, to taste

Instructions

1. Cook bacon, save drippings.
2. Cook grits according to package directions, while you cook mixture below. Once done, stir in melted butter.
3. Saute shrimp in bacon drippings, remove from pan and put on plate (don’t put on paper towel). When they are “c” shaped they are done.
4. Add more bacon drippings to same pan (or butter) and saute onions and celery until translucent. Then add tomatoes and black pepper. Cook to heat.
5. Add shrimp and bacon to tomato mixture and heat.
6. Pour over hot grits.

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