Description
Inspired by my love and memories of New Orleans, this is an absolutely delicious recipe for Bourbon Glazed Cajun Shrimp with Bacon and Cheddar Grits. The grits are creamy and dripping with cheese, and the salty bacon and bright scallion greens combine beautifully with the shrimp and spices for a balanced dish.
Ingredients
- FOR THE CHEDDAR GRITS:
- 2 cups Chicken Broth
- 2 cups Water
- 1 cup Coarse Cornmeal (for Grits Or Polenta)
- ½ teaspoons Salt, Plus More To Taste
- ½ teaspoons Black Pepper
- 1 cup Aged White Cheddar Cheese, Thickly Grated
- 2 Tablespoons Unsalted Butter
- FOR THE CAJUN SHRIMP:
- 6 ounces, weight Bacon
- ½ teaspoons Dried Oregano
- ½ teaspoons Dried Basil
- ¼ teaspoons Dried Thyme
- ½ teaspoons Smoked Paprika
- ¼ teaspoons Cayenne Pepper
- ¼ cups Bourbon
- 1-½ pound Raw Shrimp, Peeled And Cleaned
- ½ teaspoons Salt
- ¼ teaspoons Black Pepper
- 4 teaspoons Lemon Juice
- ½ cups Scallion Greens, Thinly Sliced
Preparation
Bring broth and water to a boil in a medium nonstick sauce pan with a lid. Whisk in the grits; this prevents clumping. Stir in salt and pepper. Lower heat to a simmer, cover, and allow water to absorb into the cornmeal. Cooking times for grits can vary depending on your type of cornmeal—refer to the instructions on the package if in doubt. Mine took approximately 20 minutes, but some can take as long as 40 minutes. When thickened, remove from heat and stir in the grated cheese and butter. Keep warm.
As grits are cooking, get started on the Cajun shrimp. First, cook bacon in your largest skillet until the fat has rendered and bacon is just crispy; be careful not to burn. Transfer cooked bacon to a plate covered in paper towels to absorb the excess grease and keep warm. Crumble or chop the bacon into bite-size pieces once cool enough to handle.
Drain all but 2 tablespoons of the bacon fat from the skillet, and return it to the burner over medium heat. Sprinkle dried herbs and spices (oregano, basil, thyme, paprika, cayenne pepper) into the bacon fat and fry for 1 minute. Reduce heat to medium low and carefully pour the bourbon into the skillet, scraping the pan to loosen up the browned bits and spices. Allow bourbon glaze to reduce for 3–5 minutes, but be careful not to let it burn.
Toss shrimp in salt and pepper, and then add to the pan in an even layer. Stir to evenly coat the shrimp in spices and bourbon glaze, and cook until pink on both sides (about 4 minutes). Pour in lemon juice, and scatter the crumbled bacon and scallions into the skillet, tossing to combine. Cook for an additional 3–5 minutes. Taste, and add additional salt if necessary.
Divide the grits among your serving bowls, and spoon a generous helping of the shrimp mixture over each.
