Cheesy Shrimp Grits with Bacon & Okra
I first had cheesy grits when we went to a restaurant called Mahony’s in New Orleans, LA. The grits were so delicious I have done by best to recreate the dish here. You cook up some cheesy grits and pour a rich buttery cream sauce filled with shrimp, bacon, peppers, okra and delicious southern, creole flavors over the top. Make sure you check out our post about Exploring the Bayou and Fishing at Caddo Lake for more Louisiana fun!
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Ingredients:
3 cups water
3/4 cup quick grits
3/4 cup cheddar cheese, shredded
dash of salt
6 oz frozen peppers & onions
6 oz frozen okra
6 oz frozen medium shrimp, cooked, shelled with tails on
1/2 cup frozen corn
1/2 cup heavy cream
1/4 cup butter
1/4 cup milk
1 tsp Tony Chachere’s Creole Seasoning
1/2 tsp paprika
1/2 cup cherry or grape tomatoes, sliced in half
4 slices of cooked bacon, chopped, (plus 1 TBSP grease if you have it)
Directions:
Start with your grits. Bring 3 cups of water to boil. Pour in grits and add a couple dashes of salt. Bring down to a simmer and cover for 5-7 minutes until thickened. Stir in cheddar cheese, take off heat and set to the side.
While the grits are cooking, start the sauce. In a large sauce pan or skillet, on medium high heat, add butter and frozen peppers and onions. Soften the onions just a bit and then add okra, corn and shrimp. Cook until they are warmed through. If you have bacon grease, add that now.
Next add the cream and Tony Chachere’s Creole seasoning. Simmer for 5 minutes. Next add paprika and milk. Stir together. Garnish with chopped bacon and cherry tomatoes.
Serve sauce on top of the grits. Makes about 4-5 servings.
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