Creole Shrimp N Grits

Creole Shrimp N Grits

In a 12" deep skillet, bring to a boil:
2 c. heavy cream
2 c. water
3 chicken bouillon cubes

Gradually add and whisk in:
1 c. instant grits

Cover and simmer for 10 minutes, whisking 3-4 times throughout.

Stir in:
1 1/2 c. shredded Dubliner cheese

Remove from heat and set aside.

Bake or fry until crisp:
2 lbs. hardwood smoked bacon

In frying pan, saute until soft and slightly browned:
2-3 T. bacon grease
2-3 T. grapeseed oil
1/2 c each - red, yellow, orange peppers, thinly sliced
2 c. shitake mushrooms - sliced

Blend in:
3-4 T. Cajun Seasoning (I use Luzianne)

Stir in:
2 c. heavy cream

Simmer until reduced by about half.

Add 2 lbs. of raw, peeled, deveined, extra large Shrimp, and cook for about 3-5 minutes, until shrimp turn pink.

Just before serving, add 2 lbs. of crumbled bacon. 

Spoon warm grits onto plate, then drown with Creamy Creole Shrimp mixture. 

Excellent with a side of Cornbread Everybody Loves!