Cajun Garlic Shrimp And Grits Recipe
If you haven’t ever had grits it’s time to try them now! Grits have been a staple in the southern diet for centuries. Grits came from a Native American Muskogee Tribes Recipe in the 16th century, the ground hominy was produced by hand on a stone mill and passed through screens, the finer sifted material was used as grit meal, and the coarser was used as Hominy Grits. Now all this history is making me hungry, so let’s get to making these delicious Cajun Garlic Shrimp And Grits Recipe by @SmokinAndGrillinWitAB
Start by getting all the ingredients together, so you can zip right along.
Ingredients:
- 1 Pound Of Shrimp (large) Deveined And Peeled
- 1/2 cup Parmesan Cheese (shredded)
- 6 to 8 Slices of Bacon
- 1 Teaspoon Creole/ Cajun Seasoning
- 3 Cloves Of Garlic
- 2 cups Chicken Broth
- 1 cup Grits
- 1 cup Milk
- 1 Teaspoon Saly
- Freshly Ground Pepper To Taste
You are not going to believe how easy this is, you start by frying your bacon, reserving drippings in the pan.
Then you place your eeled deveined shrimp on shish kabob skewers and fry them in the bacon grease.
Then I made my cheese grits exactly the same way as the chef AB in the video, let me tell you he understands Southern Cooking and know exactly how to make them great so check him out. Then I put the cheese grits into the bowls and arranged the shrimp on top.
This recipe is excellent, I can’t praise it enough, you will not be disappointed at all!
