INGREDIENTS

• 5 cups Chicken Stock
• Qauker Grits “Quick 5-Minute”
• 1 to 2 cups Medium Cheddar (finely grated)
• 2 Tablespoons Butter
• Milk
• Olive Oil
• 2 lbs. Shrimp*
• 1 Tablespoon Cajun Seasoning**
• Salt & Pepper
• 6 strips Bacon, Chopped finely
• 1 Yellow Onion, Chopped finely
• 1 Red Bell Pepper, Seeded And Chopped
• 1 Jalapeno Pepper, Seeded And Chopped
• 1 Tablespoon Tomato Paste
• Tabasco Sauce (Optional)
• 1/2 Lemon
• Sliced Green Onion (for Garnish)

*When buying shrimp, look for the large or extra large (10-12/lb. count) raw shrimp that is yet to be peeled. The unpeeled raw shrimp have more flavor. As you are peeling the shrimp, place each one carefully onto a plate heavily covered in paper towels. You may need two plates, but to save seasoning, place the shrimp very close to one another.

**Speaking of seasoning, I like a Cajuny blend like this when pan-frying shrimp:

• -Lots of garlic powder
• -Onion powder, cayenne, black pepper, paprika
• -A pinch of salt
• -A pinch of Cajun seasoning (no big deal if you do not have it though)

Your goal when prepping shrimp is to get them dry and lightly sprinkled with the Cajuny blend.

THE GRITS
1) Using the chicken stock, prepare the Quaker Quick 5-Minute Grits as directed for 4 servings. You still have one cup of stock remaining after this step – save it for later.
2) When you add the grits to the boiling chicken stock, stir them in slowly.
3) Cook the grits for about three minutes over a medium flame (or some temp where the grits simmer nicely).
4) Turn the heat to low and slowly add the cheddar > You may not want all 2 cup of cheese, so add it slowly and taste as you go.
5) Simmer over low heat for another 2-3 minutes.
6) Add 2 tablespoons of butter. Add salt and pepper to taste.
7) Lastly, move to the lowest heat possible and cover.
-If it gets dry, reconstitute by slowly adding milk over low heat.
–I increase the heat, add milk and see if it needs salt before plating.

THE SHRIMP
-Place a large heavy duty skillet over high heat (9/10) and lightly coat with olive oil.
-Give the pan at least two minutes to heat up before adding the shrimp.
-Cook the shrimp for 2-3 minutes per side, 5-7 minutes total. You do not need to move them with the tongs too much, but keep them from sticking by tossing the pan around with your wrist.
-Add olive throughout if the shrimp ever start to stick.
-I highly recommend using a squirt bottle like they use for ketchup for your olive oil.

The real key to shrimp is in the prep directions above and not under-cooking them. If the shrimp are blackening too fast but are not cooked through, lower the heat to a 6/10 the second you notice this! No matter what you do, ensure they have a nice char and are cooked through and they will be delicious. For two pounds, you may have to do this in two batches. They will taste better if you break it into 1 lb. cooking batches. When you are done, pile the shrimp into a bowl and set aside some place warm.

THE CAJUNY STUFF
-Your shrimp pan is still hot – put the flame at a 7/10 and add the bacon.
-Stir it around until starting to brown on the edges, 3 or 4 minutes depending how finely you chopped the bacon.
-Add the onion, red pepper and jalapeno to the skillet and season with salt and pepper.
-Cook over high heat for 3-5 minutes – this just depends on how soft or crunchy you like these veggies in your Cajun grub.
-Lower the heat to a 6/10, add the tomato paste, and stir until fully incorporated.
-Stir in the last cup of chicken stock and add a few dashes of Tabasco. Simmer until it starts to thicken.
-Return the shrimp to the skillet with any juices that have accumulated
-Add the lemon juice and salt, pepper and/or Cajun seasoning if desired. Champions taste, then adjust.

To serve, a wide and shallow bowl is ideal. Spoon in some grits and add a pile of shrimp with the Cajun sauce to the middle of the bowl. Serve with the scallions for garnish and Tabasco on the side.