Southern-Style Shrimp & Grits

Ingredients

• 4 cups pre-cooked Rock House Farm Stone Ground Grits (prepared according to package instructions)
• 1 pound large shrimp, peeled and deveined
• 4 slices of thick-cut bacon, chopped
• 1/2 cup andouille sausage, sliced or diced
• 1 tablespoon butter
• 1/2 cup diced yellow onion
• 1/2 cup diced green bell pepper
• 2 cloves garlic, minced
• 1/2 cup chicken stock
• 1/4 cup heavy cream
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper, to taste
• 2 green onions, thinly sliced (for garnish)
• Chopped fresh parsley (for garnish)

Instructions

1. Cook the Bacon and Sausage: In a large cast-iron skillet, cook bacon over medium heat until crispy. Add andouille sausage and cook until browned. Remove both with a slotted spoon and set aside, leaving drippings in the skillet.
2. Sauté Vegetables: Add butter to the skillet. Sauté onion, bell pepper, and celery in the bacon drippings until softened, about 4-5 minutes. Stir in garlic and cook for another minute.
3. Season and Cook Shrimp: Season shrimp with Cajun seasoning, smoked paprika, cayenne, salt, and pepper. Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Remove and set aside.
4. Make the Sauce: Pour chicken stock into the skillet and scrape up any browned bits. Add heavy cream and simmer until the sauce thickens slightly, about 3-5 minutes. Stir in cooked bacon and sausage.
5. Combine & Serve: Spoon the warm grits onto plates or into bowls. Top with shrimp and the creamy sauce mixture. Garnish with green onions and parsley for a burst of freshness.