Gachas de maíz con gambas al estilo cajún

Ingredientes

• 18 jumbo shrimp (peeled and deveined- about 1 pound)
• 1 1/2 Tablespoons Cajun seasoning
• 2 pieces bacon (cut into 1/3 inch pieces)
• 2 Tablespoons unsalted butter
• 1/3 cup white onion (diced)
• 1/3 cup green bell pepper (diced)
• 2 cloves garlic (minced)
• 1 lemon (juiced)
• fresh parsley (minced)
• 1 1/2 cup chicken broth (low sodium)
• 1 1/2 cup whole milk
• 1/2 teaspoon kosher salt
• 1 cup stoneground grits
• 1/4 cup unsalted butter
• 3/4 cup sharp cheddar cheese (shredded)
• 1/4 cup grated parmesan cheese

Preparación

1. 1

   --- Cajun Shrimp ---

2. 2

   Season: Coat the shrimp with the Cajun seasoning and set aside.

3. 3

   Crisp: In a cast iron pan or heavy skillet, cook bacon over medium heat until brown. Transfer the bacon to a plate and reserve for later. Drain fat.

4. 4

   Sear: Add the butter to the pan. Once melted add the shrimp. Arrange the shrimp in a single layer and cook for 2 minutes. Flip and cook for another 2 minutes. Move shrimp to a plate to stop the cooking process.

5. 5

   Saute: Add the peppers and onions, sauté for 2 minutes. Add the garlic and cook for 30 seconds.

6. 6

   Deglaze: Turn the heat up to high. Add the lemon juice. Scrap up the brown bits with a metal spatula.

7. 7

   Serve the shrimp over the grits, spoon on the sauce, and top with the bacon bits and the parsley.

8. 8

   --- Cheese Grits ---

9. 9

   Simmer: In a medium saucepan, combine chicken broth and milk, and bring to a simmer over medium heat. Stir in salt, then gradually add grits, stirring until well mixed.

10. 10

    Cook: Cover, reduce heat to low, and cook for 45 to 50 minutes. Remove the lid, stir, and continue cooking for 1-2 more minutes until grits are tender. Turn off heat, add butter and cheese, stirring until smooth.