4 cups of cooked grits
2tbs Salted Butter
1/2c Heavy Whipping Cream
1tsp Seasoning Salt
1/4tsp Black Pepper
1c Cheddar (shredded)
1/2–1lb Large Shrimp
1c Bacon (diced)
1 1/2c Bell Pepper (diced)
1 Onion (diced)
1/2tbs Garlic Powder
1/2tbs Creole Seasoning
1/2tbs Blackened Seasoning
1/2tbs Dried Parsley
2c Dry White Wine
1c Heavy Whipping Cream
In your 9.5″ Madura pan make grits according to the package directions.
Once cooking is complete, stir in butter, cream, cheese, and seasoning.
Leave pan on low until ready to serve with your shrimp. (Stir in extra cream if grits get stiff before serving)
In your 11″ Madura pan, sauté bacon until fully cooked.
Add onion, bell peppers, and seasoning to the pan and sauté until vegetables are tender. (It is ok for your bacon to become crisp. That’s exactly what you want.)
Pour in your white wine and let simmer on low for 5 minutes.
Stir in your heavy whipping cream.
Stir in your raw shrimp and let simmer for an additional 5 minutes.
Pour desired amount of shrimp and sauce over your desired amount of grits.