Here's a delicious recipe for Shrimp and Grits, a classic Southern dish known for its creamy grits topped with flavorful shrimp.

Ingredients:

For the Grits:

• 1 cup stone-ground grits
• 4 cups water or chicken broth
• 1 cup whole milk
• Salt and pepper to taste
• 1/2 cup shredded sharp cheddar cheese
• 2 tablespoons butter

For the Shrimp:

• 1 lb (450g) large shrimp, peeled and deveined
• 1 tablespoon Dat’s Louisiana Creole Seasoning (adjust to taste)
• 1 tablespoon olive oil
• 4 slices bacon, chopped
• 1 small onion, finely chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 cup diced tomatoes
• 1/2 cup chicken broth or white wine
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste

Instructions:

• Prepare the Grits:
• In a medium saucepan, bring water or chicken broth to a boil.
• Gradually whisk in the stone-ground grits to prevent lumps.
• Reduce heat to low and simmer, stirring frequently, for about 20-25 minutes or until the grits are tender and creamy.
• Stir in the milk, salt, and pepper. Cook for an additional 5-10 minutes until the grits are creamy and fully cooked.
• Remove from heat and stir in the shredded cheddar cheese and butter until melted and incorporated. Cover to keep warm.
• Cook the Shrimp:
• In a bowl, toss the peeled and deveined shrimp with Dat’s Louisiana Creole Seasoning to coat them well.
• In a large skillet, heat olive oil over medium-high heat. Add the chopped bacon and cook until crispy. Remove bacon and set aside.
• In the same skillet, add the seasoned shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp and set aside.
• Prepare the Sauce:
• In the same skillet, add chopped onion and bell pepper. Sauté for about 3-4 minutes until softened.
• Add minced garlic and sauté for an additional 1 minute until fragrant.
• Stir in the diced tomatoes and cook for another 2 minutes.
• Pour in the chicken broth or white wine and bring to a simmer. Allow the sauce to reduce slightly, about 5 minutes.
• Add the cooked bacon back to the skillet, and stir in fresh lemon juice and chopped parsley. Season with salt and pepper to taste.
• Serve:
• To serve, spoon a generous portion of creamy grits onto plates.
• Top the grits with the cooked shrimp.
• Spoon the flavorful sauce with vegetables and bacon over the shrimp.
• Garnish with additional chopped parsley.

Enjoy your delightful Shrimp and Grits, a comforting and savory Southern favorite!