Big John’s Cajun Shrimp and Grits with Blistered Tomatoes
Ingredients
Grits
- 4 cups water you can substitute whole milk for a creamier grit or chicken broth for richer flavor
- 1 cup stone ground grits
- 3 Tbl butter
- 2 cups shredded Big John’s Cajun
- Salt and Pepper to taste
Shrimp
- 1 pound shrimp peeled and deveined
- 6 slices bacon. diced
- 4 tsp lemon juice
- 2 Tbl chopped parsley
- 1 cup thinly sliced scallions
- 1 large clove garlic. minced
- 2 cups multi colored grape or cherry tomatoes
- 1 Tbl butter
Instructions
- ►Bring your water (or milk/stock if using) to a boil. Stir in grits and cook until liquid is completely absorbed, around 20-25 minutes. Removed from heat and stir in cheese and butter.
- ►While your grits are cooking, fry the bacon in a large skillet over medium heat until browned. Remove bacon and excess fat, reserving both for later. Keep some fat in the pan and add your tomatoes to blister. As they do, they may pop releasing liquid so watch for fat popping. Remove tomatoes from heat.
- ►Add some of the reserved bacon fat, if needed, and cook your shrimp until they turn pink. Add the lemon juice, chopped bacon, parsley, scallions, garlic and blistered tomatoes and sauté until the garlic becomes fragrant. Be sure to keep the pan moving to prevent garlic from burning. This should take 2-3 minutes. Add the butter to form a sauce and let thicken enough to coat the other ingredients.
- ►Serve the grits in a bowl with the shrimp mixture on top. Enjoy with a beer of your choice.
Sponsored by Beehive Cheese.
Beehive Cheese
When you take a bite of Beehive Cheese, it melts like butter in your mouth. That’s because Beehive Cheese is made from the creamiest milk in Utah and lovingly crafted into superior cheese by a family who shares a passion for the artisan way of life. In 2005, brothers-in-law Tim Welsh and Pat Ford left the fast-paced world of software and real estate seeking a simple way of life as cheese makers. They traded their grinding commute and laptops for quiet pre-dawn mornings sitting with 500 gallons of farm-fresh milk carefully mixing and warming it for hours to develop their unique cheese. Delighting in the sweet smell of warm milk, they fell in love with the natural rhythms of making cheese the old fashioned way. The long days of polishing their recipe and the months spent waiting with an artisan’s patience for wheels to ripen to perfection have made our cheeses some of the best in America. The Beehive Cheese family is delighted to share our passion with you.
