Might be too complicated for breakfast

Shrimp Grits

Mighty fine eating.

Serves two:

Need:

- Grits sufficient for two servings
- Half of the water specified by grits box recipe – plus a little more added later
- The other half of required liquid is Heavy Cream
- 2 Tablespoons butter, Dash of salt
- 2 ounces Gruyere Cheese
- Maybe 20 medium shrimp, peeled
- Slap Ya Mamma or other Cajun seasoning
- Lawry’s Garlic Salt
- Three slices thick bacon, cut into pieces Optional – 1/2 Cup Pork Sausage
- 1 Tablespoon onion, Chopped
- 1 Tablespoon Celery, Chopped
- 1 Tablespoon Green Pepper, Chopped
- 1 clove Garlic, sliced
- 2 Tablespoons Butter
- 1/2 Cup Chardonnay (white) Wine
- 1/2 Cup Heavy Cream
- Dash of Red Cayenne Pepper
- A few green onion tops, thin sliced for garnish

- Butter Toasted French Bread

Directions:

This dish cooks quickly and doesn’t do well just sitting around once you start cooking.

Peel and then season the shrimp with +- 1 Teaspoon Cajun Seasoning and +- 1 teaspoon Lawry’s Garlic Salt and set aside.

Chop vegetables and cut up bacon and set aside. Butter the bread and set aside.

Cook grits by heating half of the amount of water specified on box (plus a dash of salt) to boiling, then stirring in the grits.

Add butter and heavy cream, plus a little more water at end of 10 minute cook to achieve the desired thickness (I like mine thick).

Add Cheese, turn off heat and cover until needed. Add a touch of water if needed to keep thickness as you like. It can be difficult to thicken the grits after adding the cheese, so don’t get them too thin.

Cook bacon in a large sauté pan. Remove when crisp and set aside.

Sauté onion, celery, green peppers and then add the garlic when your other vegetables are nearly finished.

Turn the heat up to medium high and add the butter and then shrimp and then white wine.

The shrimp will cook very quickly as the liquid reduces.
As soon as the shrimp turn pink, add the bacon and heavy cream.

Reduce the liquid by 2/3 and add a dash of red cayenne pepper.

Cook (Skillet Toast) the bread as the shrimp liquid is reducing.

Portion the cheese grits in a bowl or plate, cover with shrimp and sauce and serve with butter toasted French bread slices.