Shrimp and Grits

Roberto's in st. gabriel has them

Galatoire's makes this dish and I loved it.

I use a great recipe from Men's Fitness or Men's Health. Taste awesome!

Monjuni's on Highland Road makes them for Sunday Brunch. Had them last Sunday & they were mmmmmmm.... good! The shrimp were nice size.

I made the version used by his opponet - delicious!

I didn't have them until a few months ago for the first time. We just cooked regular grits, spiced them up, then tossed blackened shrimp on top. Hella good.

Grew up here in S. La & never had them to this year. Don't know why us Cajuns & Coonies never thought of it. Never heard of any natives making this. Biscuits and a roux/ tomato gravy is the closest I have heard here locally.

Courtesy of Mrs. Beaux............

Shrimp and Grits

Grits

1 cup quick grits

4 tablespoons unsalted butter

3/4 cup extra sharp cheddar cheese (sharp works well too)

1/2 cup grated parmesan cheese

1 teaspoon cayenne pepper

1 1/2 tablespoons paprika

Tabasco to taste

Salt and pepper to taste

Shrimp

2 cups chopped smoked bacon

3 tablespoons olive oil

1 1/2 pounds (20- to 30-count) shrimp, peeled

Salt and black pepper

1 tablespoon minced garlic

3 tablespoons white wine

2 tablespoons lemon juice

2 cups chopped green onions

Cook grits according to package instructions; as they are finishing, whisk in butter, cheeses, cayenne, paprika and tabasco to taste.

To prepare shrimp, cook bacon until it begins to brown; remove from heat and drain on paper towels. Crumble bacon and set aside. Strain drippings and set aside.

Heat a large skillet until very hot; add olive oil and 2 tablespoons of bacon drippings. As oil begins to smoke, toss in shrimp to cover bottom of pan. Before stirring, season with salt and pepper. Stir until shrimp begin to turn pink; let pan return to original hot temperature.

Stir in minced garlic and bacon bits, being careful not to burn garlic. Add lemon juice and wine, and stir for 30 seconds or so until everything is well coated and incorporated.

When ready to serve, stir in green onions and cook about 20 seconds. Serve immediately over cheese grits.