Directions
- 1Peel and devein shrimp. Season with salt, pepper, Old Bay, onion powder, garlic powder, paprika, and Cajun seasoning. Refrigerate.
- 2Crisp diced bacon in a cast iron pan.
- 3In a pot, bring chicken stock to a boil. Add grits, salt, butter, and heavy whipping cream. Reduce heat, cover, and stir frequently.
- 4Remove bacon, reserving 2 tablespoons of bacon fat. Add diced bell peppers and shrimp to the bacon fat.
- 5Once shrimp is almost cooked, add heavy whipping cream and let it thicken.
- 6Stir in cream cheese and shredded cheese into grits.
- 7Add a knob of butter to the grits.
- 8Spoon grits into a bowl, top with creamy shrimp mixture, bacon, fresh parsley, and cracked black pepper.
Ingredients
- 10 local South Carolina shrimp
- 1 pinch salt
- 1 pinch pepper
- 1 pinch Old Bay
- 1 pinch onion powder
- 1 pinch garlic powder
- 1 pinch paprika
- 1 pinch spicy Cajun seasoning
- 4 slices diced bacon
- 1.5 lb unicorn grits
- 4 cups chicken stock
- 2 pieces butter
- 1 cup heavy whipping cream
- 1 cup diced bell peppers
- 4 oz cream cheese
- 1 cup shredded cheese
- 1 handful fresh parsley
- 1 pinch cracked black pepper
Equipment
cast iron panpot
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