Ingredients
Shrimp
4 oz. bacon, chopped
1 lb. Andouille sausage, quartered and chopped
1/2 Tablespoon butter
1 large pepper--green, red, yellow or orange
1 onion, chopped
1 cup celery, chopped
about 3 garlic cloves, minced or pressed
1 teaspoon Cajun seasoning
1 cube chicken bouillon
1 can (14.5 oz.) chicken broth
2 lbs. medium shrimp, *cooked or uncooked, peeled and thawed (I prefer gulf shrimp)
1/4 to 1/2 teaspoon lemon zest
Juice of 1/2 a small lemon
Grits
1 1/2 cups grits
6 cups water (check your grits package, usually it's 4 cups of water to each cup of grits)
1/4 teaspoon Cajun seasoning
1/2 teaspoon salt
1/3 cup dry milk
1 Tablespoon butter
4 oz. cream cheese
2 cups various cheeses, grated (provolone, sharp cheddar, mozzarella, etc....)
Directions
1. Pour 6 cups of water in a large pot and put on stove to boil. This will be for the grits. Meanwhile....
2. In another large pot or Dutch oven, cook bacon over med. high heat until crispy. Drain grease. Add sausage and brown. Drain extra grease again. Add 1/2 Tablespoon butter and peppers, onion and celery. Cook until softened. Stir bottom to keep from burning. Add garlic and stir. *If using raw shrimp add it now. Add cajun seasoning, chicken bouillon and chicken broth. Stir. Cook until shrimp is pink and add lemon zest and lemon juice. Stir.
*If using already cooked shrimp, add rest of ingredients (seasoning, bouillon, broth, lemon zest and juice). Bring to a boil. Then, add cooked shrimp to pot and turn off heat.
3. In a separate bowl, stir together grits and dry milk. Add to boiling water. Cook according to your grits package directions. Stir in 1/4 tsp. Cajun seasoning and 1/2 tsp. salt. Add 1 Tablespoon butter. Stir.
4. Add cream cheese to grits; stir until melted and mixed through. Then, stir in grated cheeses and turn off heat.
5. Serve in a bowl with grits on the bottom and the shrimp mixture ladled on top. Enjoy!
Serves 8-10
Source Mother in law