New Orleans Shrimp and Grits

Shrimp

1 LB Shrimp (21-25 ct)

4 cloves garlic minced

2 TBSP red bell pepper thinly chopped

2 TBSP yellow bell pepper thinly chopped

1 TBSP fresh oregano chopped

1/2 TSP salt

1/4 TSP paprika

1/4 TSP gumbo filé

1/4 TSP cayenne pepper 

1 cup chicken stock

1 TBSP flour

4 slices thick cut bacon (for topping)

Grits

3 cups water

3/4 cup grits

dash of salt

Directions

In a medium rice pot bring 3 cups of water to a boil for the grits. Once the water is boiling add in a dash of salt to the water and then slowly stir in 3/4 cup of grits. Once the grits are stirred in turn your flame to low and let them cook. Now you can start on your shrimp sauce. In a large pan on high heat fry up 4 slices of thick cut bacon. The bacon will be used as a nice crunchy topping over the shrimp and grits. Once the bacon is fried drain on paper towel. Use the same pan that you fry the bacon in to cook the shrimp. Drain the bacon fat from the pan keeping a little bit to cook with. Add the bell pepper, garlic, and oregano to the pan let that sauté. Then add in the shrimp (peeled with the tail on) to the pan and the seasonings. Salt, paprika, gumbo filé, and cayenne. Once the shrimp is almost fully cooked add in 1 cup of chicken stock. To thicken the stock stir in 1 TBSP of flour. Once the grits and the shrimp are done chop the 4 slices of bacon and plate the grits with a few shrimp and sprinkle the crunchy bacon bits on top with a little extra chopped oregano. VOILA!