Lowcountry classic meets the bayou. Paula dancing with Emeril. Y’all, this is shrimp n’ grits, Cajun style. And it’s melt in your mouth good.
Not the traditional way, mind you, because we don’t make the cream sauce with the tasso and all that jazz. This healthy version is done up with Old Bay Seasoning and turkey bacon. But these creamy parmesan grits are so dang good, you’ll forget you’ve ever heard of tasso cream sauce. For those of you who are scratching your heads and wondering what the heck tasso is, even better.
Now if we lived on the coast, I’d be buying fresh shrimp every other day. But I don’t. I live in gorgeous Paducah, Kentucky, where the dogwoods are now in full bloom, three weeks early. So I buy frozen shrimp (already peeled and deveined) and thaw them in a colander under running water for a couple minutes while I pull the tails off. Works like a charm, and they still taste fabulous. And I get dogwoods.
If you don’t do green pepper, any pepper will do. And if you don’t do peppers, just do extra green onions. This dish is healthy, done in 20 minutes, and oh-so-yummy. Fix ‘em up today! They’ll be gone before you can say, “BAM y’all!” Now shake that booty!
Parmesan Shrimp n Grits
Prep and cook time: 20 minutes
- 2 cups low sodium chicken broth (or 2 cups water + 4 tsp chicken broth base)
- 2 cups skim milk
- 1 cup quick grits
- 1 tsp salt
- dash of cayenne (or ground red pepper)
- 1 pound medium shrimp, peeled and deveined
- 6 slices turkey bacon, diced
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1/2 cup fresh grated parmigiano reggiano
- 1 green pepper, diced (or any other color bell pepper)
- 2 tsp Old Bay Seasoning
- chopped green onions to garnish
- lemon slices to garnish
- In a medium to large pot, heat chicken broth, milk, grits, salt, and cayenne over medium high heat just until boiling, then reduce heat and simmer five minutes.
- While grits are coming to a boil, prep your shrimp (if you need to) by removing tails and thawing under running water for a couple minutes or in a bowl of cool water.
- While grits are simmering, heat olive oil in a large skillet over medium heat and fry diced bacon until crispy while you chop the pepper and green onions.
- Take grits off the heat and stir in butter and cheese.
- When bacon is crisp, add shrimp and Old Bay to the skillet and toss for about 2 to 3 minutes, until tails start to curl and shrimp start to turn pink. Transfer shrimp and bacon bits to a medium bowl.
- In the same skillet, saute green pepper for about 2 minutes, then add the shrimp and bacon back to the skillet and toss.
- Serve shrimp, bacon, and peppers over the grits, and garnish with green onion and lemon slices.