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Cook, stirring occasionally, until tender and creamy, about 10-15 minutes. Stir in the salt and the cream and keep warm until ready to serve. Place the shrimp in a large bowl and season with the cajun seasoning, tossing to cover evenly. Set aside. Heat a large skillet over medium high heat.

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Directions. Bring the water to a boil. Add the grits to the water and reduce the heat to low. Cook the grits for 10 minutes or until the water is absorbed. Remove the grits from the heat and stir.

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Carefully remove the lid and stir in the 3 tablespoons butter and 1 cup shredded cheddar cheese until fully melted and smooth. Stir in the 2 tablespoons heavy cream until combined and allow it to cook for 2 to 3 more minutes. While the grits are cooking, heat a large skillet on the stovetop over medium heat.

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Set skillet aside. Once water comes to a boil, slowly add grits, salt and cayenne pepper. Stir to combine. Reduce heat to maintain a gentle simmer, cover and cook for 15-20 minutes, or until thickened, stirring occasionally. Season shrimp with Old Bay Seasoning and black pepper. While grits are cooking, heat the 2 tablespoons of bacon grease.

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When grits are done, remove them from the heat and add cream cheese and cheddar cheese. Stir well until the cheese has completely melted. 3. Season both sides of the shrimp with Old Bay Seasoning. Add shrimp to bacon grease and cook for a few minutes on each side or until done. This will take only a few minutes per side. Shrimp cooks fast.

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Make the grits. Add heavy cream, water, grits, butter, and salt to a medium sized heavy bottom pot, over medium-high heat, and whisk to combine. Once the mixture begins to boil, reduce the heat to low and cover with a tight fitting lid. Continue cooking over low heat for 25-30 minutes, stirring occasionally.

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Toss the shrimp with garlic powder, Old Bay seasoning, ½ teaspoon salt & ¼ teaspoon pepper. Add to the skillet and cook for 2-3 minutes per side. Add the onion mixture, lemon juice, and parsley and stir to combine. Spoon the grits into a bowl and top with shrimp, spooning any sauce from the pan overtop. Garnish with crumbled bacon, parsley.

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Use a slotted spoon to remove the bacon to a paper towel-lined plate, reserving the drippings in the skillet. Increase the heat to medium-high. Add the garlic, green onions, lemon juice, and shrimp to the skillet. Sprinkle with Cajun seasoning. Cook just until the shrimp are pink and opaque, about 2-4 minutes.

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Step 2. Put milk, butter and salt in a saucepan and bring to a boil. Using a whisk and stirring constantly add the grits a little at a time. This keeps the grits from clumping. Lower the heat, cover and cook five to six minutes or until grits thicken. Remove from heat and gradually stir in cheddar cheese.

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Add shrimp. Cook for a minute and flip the shrimp. Sprinkle the Old Bay seasoning over the shrimp. Cook for another two minutes. Spoon the grits into two shallow bowls. Scoop the shrimp and place 7 of them into each bowl. Sprinkle the crumbled bacon and dried parsley over the shrimp and grits. Drizzle the sriracha sauce over everything.

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Reserve 2 tablespoons cooking fat in the skillet. Add the shrimp and garlic and cook until garlic becomes fragrant. Stir in broth and lemon juice. Simmer until the shrimp is cooked through, about 3 minutes. Add the butter and stir until melted. Divide the grits into 4 bowls and top with the shrimp and sauce.

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Remove shrimp only and set aside. Add heavy whipping cream and butter to veggies and sausage over medium heat and stir until the sauce has thickened and reduced a bit (about 7 minutes). Remove from heat and stir in the cheese until completely melted. Add the shrimp back to the pan and stir. Serve grits in a bowl and top with shrimp and creamy.

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In a skillet, cook the bacon until crisp. Remove to a plate and crumble. Set aside. In a saucepan, bring the broth to a boil. Add in the grits and cook until the liquid is absorbed. To the grits, add the cream cheese, cheddar cheese, salt and pepper. Season the shrimp, then cook in the same skillet you fried the bacon in.

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Directions. Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat. Whisk grits into the boiling water, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.

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Add the remaining 2 tablespoons of butter to the skillet. Add the onion and bell peppers and cook until the onions are soft and translucent and the peppers are softened, 6-8 minutes. If using, add the white wine and boil for 1 minute. Add the shrimp and garlic and cook for one minute.

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Add the onion, green pepper and garlic. Cook for about 5 minutes or until vegetables are tender. Add the scallions, sprinkle the flour over the mixture and continue cooking for an additional 5 minutes. Stir in the stock or broth and salt. Cook for a minute or two until sauce is thickened.