Next, in a large skillet, cook the chopped bacon over medium heat until it’s crispy. The aroma filling my kitchen is simply divine! Once cooked, remove the bacon from the skillet and set it aside, leaving the drippings behind. In that glorious bacon fat, sauté the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque. I always season them with a generous pinch of salt, pepper, and Cajun seasoning to really bring out those flavors.
After the shrimp is perfectly cooked, add the minced garlic and green onions to the skillet and sauté for an additional minute, until fragrant. Then, pour in the heavy cream, mixing everything thoroughly. Let it bubble gently for about 2-3 minutes, allowing the sauce to thicken slightly. Finally, stir the crispy bacon back into the mixture, and prepare to indulge!
When the grits are ready, stir in the butter until it melts and creates a beautiful, silky texture. Now, it’s time to plate! Spoon a generous scoop of grits into a bowl, top with that glorious shrimp mixture, and watch as everyone gathers around with eager anticipation.
Pro Tips for Best Results
I always make sure to taste the grits as they cook. Sometimes, they need just a touch more seasoning. I’ve found that a little extra salt enhances the flavor dramatically. If you prefer spicier food, don’t hold back on the Cajun seasoning. I’ve experimented with different brands, and each one brings a unique twist to the dish.
Additionally, I like to let my grits sit for a few minutes after cooking. This helps them firm up just a bit, making them easier to plate and more satisfying in texture. And let’s not forget the shrimp! I’ve made this dish with both fresh and frozen shrimp, and I’m here to tell you: fresh is always better, but frozen works in a pinch if you thaw and drain them well!
Lastly, don’t skip the bacon! It’s the secret ingredient that brings an unbeatable flavor to this dish; plus, who can resist crispy bacon bits mixed with creamy grits and succulent shrimp? Trust me, it’s worth it!
Common Mistakes to Avoid
One mistake I made when first tackling this dish was overcooking the shrimp. It only takes a couple of minutes on each side until they are perfectly cooked. Overdo it, and they turn tough and rubbery, which is absolutely tragic! Always err on the side of caution and pull them off the heat as soon as they turn pink. (See the next page below to continue…)