Shrimp & Grits with Cajun Pepper Relish

“You think you don’t like grits, but you do!” – is what my mother says to anyone who balks at this southern staple. Did I mention these are cheesy grits? Did I mention these grits are topped with plump Gulf shrimp in a Cajun pepper relish?  This is the dish I request for my birthday dinner – because on your birthday don’t you want your favorite meal?

Shrimp and Pepper Ingredients 
6 slices bacon, chopped
1/2 cup red pepper, diced
1/2 cup yellow pepper, diced
2 garlic cloves, minced
1 tablespoon creole seasoning
1/2 cup reserved chicken broth
1 pound Gulf shrimp, peeled and deveined
1 tablespoon lemon juice
2 tablespoon minced chives

Grits Ingredients 
32 ounces chicken broth (reserve 1/2 cup)
1 cup old fashioned grits (not quick cooking)
1 cup whole milk
1 1/2 cups shredded extra sharp white cheddar cheese
3 tablespoons butter
1/4 teaspoon white pepper

In large saucepan bring chicken broth to a boil. Add grits. Return to a boil. Reduce heat and simmer for 1/2 hour. Add milk and simmer for 1/2 hour. Stirring frequently. Remove from heat. Stir in cheese, butter and pepper.

Meanwhile, in large skillet, cook bacon until crisp then crumble. Reserve 2 tablespoons of bacon drippings in skillet.

Over medium heat add peppers, garlic and creole seasoning to bacon drippings. Cook for 2 minutes, stirring frequently. Add reserved chicken broth. Increase heat to medium-high and add shrimp and cook for 2 minutes. Remove from heat. Stir in lemon juice and chives.

Top grits with shrimp and pepper mixture.

Shrimp & Grits with Cajun Pepper Relish

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