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SHRIMP & GRITS

For the Shrimp:

3 lbs shrimp, peeled and deveined with tails removed

2 lbs cubed bacon (sausage or ham work also)

2 yellow onions OR 5 medium size shallots, chopped

1 green bell pepper, chopped

1 cup sliced mushrooms (I like Baby Bellas!)

1 Tbsp minced garlic

5 Tbsp Cajun seasoning

1 cup red cooking wine

2 tsp red cayenne pepper (to taste)

For the Grits:

1 cup grits (quick or old fashioned)

4 cups whole milk

Pinch of salt

2 cups shredded cheddar cheese

1 tsp cajun seasoning

Directions:

Start with the grits....

Cook the chopped bacon (or sausage or ham). Drain the meat, set aside the bacon grease.
Start with grits. Bring milk to a boil, add grits and salt.
Reduce heat to medium, cover let cook to desired consistency.
Stir frequently to prevent sticking.
When grits reach desired consistency, remove from heat.
Stir shredded cheese into hot grits, once removed from heat.
Add 1 tsp of cajun seasoning to the grits.
Set aside until ready to serve.

While the grits are cooking, start on the shrimp...

Sauté garlic, onion and bell pepper in bacon grease (or use olive oil). Until they begin to soften.
Sprinkle 1 Tbsp of cajun seasoning on the vegetables.
Add the mushrooms. Cook all together until they become soft.
Sprinkle 1 Tbsp of cajun seasoning on to the shrimp. Stir to coat the shrimp with the seasoning, then add to cooking vegetables.
Add the shrimp and continue cooking until shrimp are 90% done (mostly white, but not completely. They will continue cooking when we add the red cooking wine.)
Add the cooked bacon and stir all together.
Slowly pour in red cooking wine.
**If you want your dish to be more flavorful, continue adding cajun seasoning 1/2 - 1 Tbsp at a time until it is as spicy as you like it.
If desired, sprinkle in 1 - 2 tsps of red cayenne pepper for additional kick to the dish.