For each serving, in sauté pan over medium high heat add 1 ounce bacon lardons. Cook until majority of fat has rendered out.
Add 4 ounces of shrimp seasoned with 1 teaspoon of Bayou Cajun Seasoning. Sear in bacon fat until cooked through. Remove from pan.
Deglaze with 1 tablespoon of Frank's RedHot Original Cayenne Pepper Sauce, scraping the pan to release drippings. Add 1 tablespoon cream and simmer until thickened. Remove from heat and finish with 1/2 tablespoon butter.
Plate 1 1/2 cups of cheese grits and top with seared shrimp. Drizzle with extra RedHot sauce and 1 teaspoon scallions. Serve hot.
Ingredients
4 oz. bacon, lardons
1 lb. shrimp, 16/20, peeled and deveined
4 tsp. McCormick Culinary® Bayou Cajun Seasoning
1/4 cup Frank’s RedHot® Original Cayenne Pepper Sauce
1/4 cup cream, heavy
2 tbsp. butter
6 cups Cheesy Scallion Grits, (see recipe below)
4 tsp. scallions, thinly sliced
Cheesy Scallion Grits
Directions
Set oven to 300°. In a rondeau over medium heat add milk and water and bring to a boil.
Once boiling, slowly whisk in grits. Cook, stirring until mixture begins to thicken. Remove from heat, cover and bake until creamy, roughly 30 minutes.
Remove from oven and fold in cheddar cheese, scallions, salt and black pepper. Hold hot for service.
