Gambas y gachas de maíz al estilo cajún

Ingredientes

• 4 cups water
• 1 cup quick cooking grits
• 1/4 cup butter
• 3/4 cups sharp cheddar cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 1/2 teaspoon paprika
• 2 teaspoons hot sauce ((like Louisiana hot sauce))
• Salt to taste
• 8 slices thick-cut bacon, chopped
• 2 tablespoons olive oil
• 6 ounces white mushrooms, sliced
• 1 1/2 pounds large raw shrimp, peeled and deveined, tails on or off
• 3 garlic cloves, minced
• 3 tablespoons dry white wine
• 2 tablespoons fresh lemon juice
• 3 scallions, sliced

Preparación

1. 1

   In a medium saucepan over medium high heat, bring 4 cups of water to boil. Gradually whisk in the grits. Reduce the heat to medium heat and simmer, stirring occasionally, until thickened, about 5 – 6 minutes.

2. 2

   Whisk in the butter, cheddar cheese, Parmesan, paprika, hot sauce and ¾ teaspoons of salt. Mix until all ingredients are well combined. Keep the grits warm in a 200-degree F oven or on the stove top over low heat until ready to serve.

3. 3

   Heat a large skillet over medium-high heat and cook the bacon, stirring occasionally until crispy. Transfer the bacon to a plate lined with paper towels.

4. 4

   Reserve about 2 tablespoons of the bacon drippings in the skillet and discard the rest (or reserve it for later use).

5. 5

   Add the oil to the skillet and mix it with the bacon drippings. Turn the heat to medium heat, when the oil/bacon drippings are hot, add the mushrooms and cook, stirring occasionally, until lightly browned, about 4-5 minutes. Add the shrimp and cook, stirring occasionally until almost cooked through, about 3 minutes. Add the garlic, wine, lemon juice and season with salt to taste. Cook for about 1 minute or until the liquid has almost evaporated.

6. 6

   Stir in the scallions and bacon. Serve immediately over warm grits.