Paula’s Shrimp and Creamy Cheddar Grits

From Cooking with Paula Deen, Sept/Oct 2010

  1. 6 slices applewood-smoked bacon, chopped
  2. 1/2 cup diced red bell pepper
  3. 1/2 cup diced yellow bell pepper
  4. 2 cloves garlic, minced
  5. 1 tablespoon Creole seasoning*
  6. 1/2 cup dry white wine
  7. 1 pound large fresh shrimp, peeled and deveined
  8. 1 tablespoon fresh lemon juice
  9. 2 tablespoons minced fresh chives
  10. Creamy Cheddar Grits
  11. Thinly sliced chives (optional)
  1. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon from pan, and drain on paper towels. Reserve 2 tablespoons bacon drippings in skillet. Add peppers, garlic, and Creole seasoning; cook for 2 minutes, stirring frequently. Add wine, and cook for 2 minutes. Increase heat to medium-high. Add shrimp, and cook, stirring occasionally, for 1 to 2 minutes or until shrimp are pink and firm. Remove from heat; stir in lemon juice and minced chives.
  2. Serve shrimp mixture over Creamy Cheddar grits. Sprinkle evenly with bacon, and sprinkle with thinly sliced fresh chives. Serve immediately.
Makes 4 servings
Note: *We used Tony Chachere’s Creole Seasoning and Logan Turnpike Mill Old-Fashioned Speckled White Grits.