Cajun New Orleans Shrimp and Grits

Step 1

In a large pot combine the broth, butter, and salt. Bring to a boil.

Step 2

Gradually stir in the grits. Lower the heat to Low and continue to stir the grits frequently for 15-20 minutes or until the liquid is absorbed. Stirring is essential. If you don’t constantly stir the grits they will be lumpy.

Step 3

Once the liquid has been absorbed, remove the pot from heat and add the milk and shredded cheese. Stir until thick and creamy.

Step 4

Allow the grits to thicken for at least 10 minutes.

Step 5

Heat a skillet on medium-high heat and fry the bacon (or sausage) on both sides until crisp. Remove the bacon (or sausage) and set aside.

Step 6

Reserve the bacon (or sausage) grease in the skillet to make the gravy. Use your judgment and drain any excess grease if you feel the need to.

Step 7

Add the shrimp to the pan with the bacon (or sausage) grease on medium heat. Season the shrimp with the Old Bay Seasoning. Cook both sides of the shrimp for 2-3 minutes on each side. Remove the shrimp and set aside.

Step 8

Add the chopped onions and garlic to the skillet on medium heat. Cook for 2-3 minutes until translucent and fragrant.

Step 9

Add the broth to the skillet. Deglaze the pan by using a wooden spoon or spatula to scoop up any brown bits in the pan.

Step 10

Add in the Cajun seasoning and lemon juice. Stir. Crumble the bacon (or sausage) and sprinkle it into the skillet. See notes for how to thicken the gravy if you like it thick.

Step 11

Serve on plates or in bowls. Add the grits topped with shrimp. Drizzle gravy and bacon throughout.