"The Culinary World of Chef Brad"

INGREDIENTS:

Grits:

• 3 cups whole milk
• 1 cup Chicken stock/broth (in a pinch, may substitute vegetable stock/broth)
• 1 cup stone-ground grits (or any non quick-cooking grits)
• 3 tablespoons unsalted butter (or to taste)
• 1 teaspoon salt (plus more, after grits are prepared, if desired)
• 1 teaspoon fresh ground pepper (plus more, after grits are prepared, if desired)
• 1 tablespoon diced garlic
• 8oz Goat Cheese
• ½ cup heavy cream (or as needed to make creamy)

Shrimp:

• 1 pound shrimp—peeled, de-veined and butterflied (tails on or off according to your preference)
• 1 teaspoon Cajun seasoning
• 1 cup heavy cream
• 6 slices applewood smoked bacon, chopped into bite-size pieces (reserve cooked bacon to be used as a topping; bacon grease will be used to cook the shrimp)
• 2 tablespoons chopped rosemary (Fresh)
• 2 tablespoons chopped thyme (Fresh)
• ½ cup diced red bell peppers
• ½ cups diced yellow peppers
• 1 cup thinly sliced green onions (1/2 cup used to cook shrimp, plus 1/2 cup reserved for toppings)

Suggested toppings:

• 2 cups shredded sharp Cheddar cheese
• ½ cup thinly sliced green onions
• 1 ½ cups fresh diced tomatoes
• chopped bacon (reserved from shrimp prep)

DIRECTIONS:

Combine milk and chicken stock in a large saucepan; bring to a boil. Add salt, pepper, butter, and garlic then pour in grits slowly, whisking continuously, bringing back up to a boil. Reduce heat to a simmer, cover, and cook until liquid is absorbed, about 20 to 25 minutes; continue stirring/whisking about every 5 minutes or so. Remove from heat; stir in goat cheese and a heavy cream until smooth & creamy. Taste, then add more butter, heavy cream, or salt/pepper if desired. Cover and set aside.

Rinse shrimp and pat dry. Toss shrimp in cajun seasoning. Set aside.

Place chopped bacon in a cold skillet and turn heat to low; stir often, cooking until browned. Remove bacon with a slotted spoon, allowing grease to drain back into skillet; drain cooked bacon on paper towels. Increase heat under skillet to medium, add shrimp to bacon grease one at a time, shaking off excess seasoning before adding to pan. Cook shrimp on each side until pink. Then add rosemary, thyme, peppers and green onions. Saute for 2 minutes. Remove from heat and set aside.

Spoon grits into serving bowl(s), add shrimp and any desired toppings, and serve immediately.