Foodie Guide

Grits:
1 cup heavy cream
1 cup milk
1 cup water
1 cup stone ground grits
1/4 pound butter
2 tablespoons salt

Shrimp Ragout:
12 slices thick apple wood smoked bacon
1 cup diced red bell pepper, cooked
36- 21/25 count shrimp, shells removed
2 tablespoons Cajun seasoning
1 cup sliced green onions
1 1/2 cups diced, canned roma tomatoes
4 tablespoons butter
1 cup shrimp stock (preferably homemade, but bouillon will work)

To make grits: Bring cream, milk, water, and butter to a simmer. Reduce heat to low, stir in grits and salt and cook for 40 minutes to 1 hour, stirring often to prevent grits from sticking to the bottom of the pot. Keep warm.



Cook the bacon at 300 degrees for about 30 minutes, until the bacon is cooked but not crispy. Slice the bacon into 1/4 inch pieces. In a wide (14-16 inch) pan, add shrimp, bacon, tomatoes, Cajun spice, peppers, and shrimp stock. Cook on medium high heat until shrimp are nearly cooked (6-8 minutes). Add butter and half of the green onions. Stir well and cook until shrimp are done. Divide grits among 6 large, deep bowls, top with 6 shrimp each. Pour remaining mix over top of shrimp, then equally scatter remaining green onions for garnish. Serve immediately. Enjoy!