Shrimp and Roasted Corn Grits

Ingredients:

• 2 slices of bacon (1 tbsp. of bacon fat reserved)
• 12 ounces frozen corn kernels (thawed)
• 2 cups chicken stock
• 2 cups half and half
• ¾ - 1 cup of yellow corn meal
• 3/4 cup shredded colby-jack cheese
• 4 tbsp. butter separated
• 1/3 cup heavy whipping cream
• 1 lb. medium shrimp
• 1 tbsp. Nunu’s seasoning, or your choice of Cajun seasoning.

Directions:

1. Cook two slices of bacon in a large skillet, then crumble and set aside. Remove all but 1 tbs. of the bacon fat from the pan.

2. On med-high heat, add thawed frozen corn kernels. Cook until kernels begin to toast and turn golden brown. (about 8 minutes) Give the corn a stir about halfway through so it can brown on all sides.

3. Add chicken stock and half and half to a large saucepan over med-high heat.

4. Bring to a boil and add the roasted corn kernels.

5. Slowly whisk in yellow cornmeal, then reduce heat to med-low. Cook for 10 minutes, giving the grits a whisk every couple of minutes to keep them from sticking on bottom.

6. When the grits are cooked and thickened, add 2 tbs. softened butter and shredded colby-jack cheese. Whisk well to completely incorporate the cheese and butter.

7. Set aside while you prepare the shrimp.

8. Add 2 tbs. butter to a non-stick skillet over med-high heat. Add one diced shallot and two sliced green onions. Cook for 2-3 minutes.

9. Add 1 lb. medium shrimp and 1 tbsp. Cajun seasoning. Stir to combine and sear the shrimp on each side until cooked -- about 3-4 minutes total.

10. Add the reserved bacon and heavy cream and stir well to combine. Cook for 2-3 minutes, until the sauce begins to thicken.

11. To serve, spoon some of the cheesy corn grits into a shallow bowl. Top with a generous serving of the shrimp and sprinkle with more chopped green onion. You should get at least four servings, with plenty of grits leftover for breakfast the next morning.

bon appetit