Creamy Shrimp and Grits
Servings 4
Ingredients
Grits
- 1 cup Quick Grits
- 3 cups Chicken Broth
- 1 cup Heavy Whipping Cream
- ½ stick Butter
- ½ cup shredded cheese optional
- salt and pepper to taste
Shrimp
- 1 lb Shrimp peeled and devined
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- ½ tsp Old Bay Seasoning
- ¼ tsp Creole Seasoning
Creamy Sauce
- 1 tbsp Minced Garlic
- 2 tbsp Butter
- 1 ½ cup Heavy Whipping Cream
- ½ cup Shredded Parmesan Cheese
- 1 tsp Garlic Powder
- 1 tsp Paprika
- ½ tsp Creole Seasoning
- ½ tsp Onion Powder
- Salt to taste
Topping
- 6 slices Bacon
- 2 tbsp Parsley
Instructions
- In a medium saucepan, bring the chicken broth to a boil. Add in the grits and turn down the heat to medium. Stir occasionally until the broth is absorbed and the grits are smooth and not clumpy.
- Cut the heat down to low. Add the heavy whipping cream, butter and mix until fully combined. Season to taste with salt and pepper. Add in the cheese and mix until combined if desired.
- In a large skillet over medium heat, cook the bacon until crispy. Leave the drippings in the pan. Once cool crumble into small pieces
- Pat dry your shrimp. add the shrimp to a medium bowl and season with garlic powder, onion powder, old bay and creole seasoning. Mix until fully coated.
- In the same skillet, (bacon was cooked in) on medium heat add the shrimp and minced garlic. Cook for 2 minutes on one side, then flip the shrimp over.
- In a small saucepan on medium heat, allow the butter to melt. Add the minced garlic and stir it into the butter for 1-2 minutes.
- Add in the heavy whipping cream and allow it to cook for 2-3 minutes. Add in the parmesan cheese and mix until combined and melted then cut off the heat.
- Add the garlic powder, paprika, and creole seasoning and mix until combined.
- If grits have gotten stiff, add in more heavy cream. Add the grits to a bowl and top them with the creamy sauce, shrimp, bacon pieces ,and parsley.
