Fresh Gulf Shrimp and Grits

Make this for GAME DAY at home this fall, and you won't be disappointed! It's a crowd favorite for all ages. Let's geaux Tigers and Saints!

Cajun Shrimp and Grits

Ingredients

For the Grits:

• 1 cup stone-ground grits

• 4 cups water or chicken broth

• 1 cup shredded sharp cheddar cheese

• 1 cup shredded gouda cheese

• 1/2 cup heavy cream

• 2 tablespoons butter

• Salt and pepper to taste

For the Cajun Shrimp:

• 2 pounds large Gulf shrimp, peeled and deveined

• 1 tbsp olive oil (as needed)

• 1 tablespoon butter

• 1 small onion, diced

• 1 bell pepper (red or green), diced

• 2 cloves garlic, minced....we use garlic paste

• 1 teaspoon Cajun seasoning Slap Ya Mama (adjust to taste)

• ½ teaspoon smoked paprika

• ¼ teaspoon cayenne pepper (optional)

• 2 tbsp tomato paste (canned)

• 1 tbsp flour

• 1 lb andouille sausage

• 5 slices of bacon (cooked and removed for a topping)

• 1-2 cups chicken stock

• 1/2-1 cup heavy cream (put as little or as much as you like)

• 2 green onions, sliced (for garnish)

• Fresh parsley, chopped (for garnish)

• Lemon wedges (for serving)

Instructions

1. Prepare the Grits:

• In a large saucepan, bring the water or chicken broth to a boil.

• Slowly whisk in the grits. Reduce heat to low, cover, and simmer, stirring occasionally, until thickened (about 20-25 minutes).

• Once thickened, stir in the cheese, heavy cream, butter, and season with salt and pepper. Keep warm.

2. Cook the Shrimp:

• In a large skillet, heat the olive oil and butter over medium heat.

• Add the shrimp, Cajun seasoning, smoked paprika, and cayenne pepper. Cook until the shrimp are pink and cooked through (about 3-4 minutes).

• Remove shrimp and cook bacon until crispy. Remove bacon to the side for a topping.

• To the pan add the diced onion and bell pepper, cooking until softened (about 3-5 minutes).

• Stir in the garlic paste and cook for another minute until fragrant.

• Stir in the tomato paste and cook for another 2-3 minutes, allowing the flavors to meld.

• Sprinkle the tbsp of flour over the mixture. It should be thick.

• Add chicken stock. Stir and cook down.

• Once the mixture has melded together well, add the heavy cream. Continue to cook on medium low until desired consistency is reached.

3. Serve:

• Spoon the creamy grits onto plates or bowls.

• Top with the Cajun shrimp mixture.

• Garnish with sliced green onions and fresh parsley.

• Serve with lemon wedges on the side for a splash of brightness.

Enjoy!

This dish is a comforting, flavorful meal that's sure to impress. Adjust the spices to your taste, and enjoy the rich flavors of the South!