Southern Shrimp and Grits
- 3 cups water
- 1/2 tsp. salt
- 1 cup Bob's Red Mill White Corn Grits
- 6 pieces bacon
- 1-1/2 pounds shrimp (shelled, deveined and patted dry)
- 1/2 Tbsp. Cajun seasoning
- 2 tsp. salt
- 1 tsp. black pepper
- Green onions (chopped)
- Preheat oven to 400 degrees F.
- In cast iron skillet, arrange bacon and bake in oven 15-20 minutes, until desired crispness. Drain excess grease by placing cooked bacon on paper towel.
- In bowl, toss shrimp in salt, pepper and Cajun seasoning.
- Use cast iron skillet with bacon grease still coating it to cook shrimp. Heat skillet on burner to medium heat, add shrimp and cook about 5 minutes, stirring occasionally, until pink.
- In medium pot, bring salted water to boil. Add grits and reduce heat to low. Cook about 5 minutes, stirring occasionally, until liquid is absorbed and grits are creamy. Remove from heat, cover and let stand 1-2 minutes.
- Place grits in bowls, top with shrimp and crumbled bacon and garnish with chopped green onions.
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