crushed red pepper flakes and diced green onions (optional)
Instructions
Grits
In a large saucepan, add water, chicken base, cream, butter, and bring to a boil.
Slowly stir in the grits. Reduce heat to medium-low. Cover and cook for 12 - 14 minutes or until thicken.
Occasionally stir grits to prevent sticking and clumping. The grits should be nice and smooth. If clumping does occur, use a whisk to stir and remove the clumps. If it's too thick, add a little milk.
Stir in cheese until melted. Turn off the stove. Set grits aside and keep warm.
Shrimp Sauce
Rinse shrimp, pat dry, and set aside.
In a large skillet, cook bacon over medium heat until crispy. Remove bacon to a paper towel. Drain the pan, but keep at least 2 tablespoons of the bacon drippings.
On medium-low, sauté minced garlic, bell pepper, onion, and mushrooms in the bacon grease. After 5 minutes set to the side in a bowl.
In a separate bowl, add raw shrimp (pat dry) and olive oil and sprinkle 1/2 tsp of cajun seasoning. Sauté the shrimp in the skillet. After pink on both sides remove from skillet and add to a separate bowl.
In the same skillet, add butter, mushrooms, bell peppers, onions. Next add shrimp. Next add heavy whipping cream and stir. Next add 1 tsp of cajun seasoning, garlic powder, Italian seasoning, dried fennel, and smoked paprika. Heat for 2 minutes.
Once sauce is complete, serve over grits. Garnish with crushed red pepper flakes and diced green onions.