Prep Time: 10 min
Cook Time: 30 min
Ingredients:
1 cup stone-ground grits
4 cups chicken broth
1 pound shrimp, peeled and deveined
4 slices bacon, chopped
1 small onion, diced
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1 tablespoon unsalted butter
1 tablespoon Ray Ray's Signature Cajun
2 tablespoons chopped green onions (for garnish)
1 cup shredded cheese
Instructions:
1. In a medium saucepan, bring the chicken broth to a boil. Stir in the grits and reduce the heat to low. Cook for 20-25 minutes, stirring occasionally, until thickened and stir in shredded cheese for creaminess.
2. In a skillet over medium heat, cook the chopped bacon until crispy. Remove and set aside, leaving the drippings in the pan.
3. In the same skillet, add the diced onion and cook until translucent. Add the minced garlic and cook for an additional minute.
4. Add the shrimp to the skillet, followed by the cherry tomatoes, unsalted butter, Cajun seasoning, salt, and pepper. Cook until the shrimp turn pink, about 3 minutes.
5. Serve the shrimp mixture over a bed of grits and garnish with crispy bacon and chopped green onions.
Enjoy your delicious Ray Ray's Shrimp and Grits!
