Shrimp and Grits

OK, these are the most fabulous shrimp and grits I have ever had. Erin Dicharry made these for Erinn's shower and I have been hounding her for the recipe ever since. Here ya go...

Shrimp Grillades

2 pounds deveined peeled shrimp

Cajun seasoning to taste (tony's)

8 ounces sliced bacon

2 onions, chopped

1 cup chopped multi-colored bell peppers

1/2 cup (1 stick) butter

4 garlic cloves, minced

1/2 cup heavy cream

1/4 cup chopped fresh parsley

salt and pepper to taste

1/2 cup chopped green onions

1/2 cup chopped Roma tomatoes

Combine the shrimp and Cajun seasoning in a bowl. Cook the bacon in a large skillet over medium heat until crisp; drain, reserving the bacon drippings in the skillet. Crumble the bacon. Sauté the onions and bell peppers in the reserved bacon drippings over medium-high heat for 5 minutes or until tender. Add the butter and cook until melted, stirring constantly. Add the garlic and shrimp. Cook for 3 to 5 minutes or until the shrimp turn pink, stirring constantly. Stir in the cream. Cook for 5 minutes or until slightly thickened, stirring constantly. Add the parsley, salt and pepper. Remove from the heat. Serve over Jalapeño Cheese Grits. Top with the green onions, tomatoes, and bacon.

Jalapeño Cheese Grits

1 tablespoon butter

1 red bell pepper, chopped (1 1/2 cups)

1 yellow bell pepper, chopped (1 1/2 cups)

1 1/2 tablespoons minced seeded jalapeño chilies

1 garlic clove, minced

3 cups chicken stock

1 cup heavy cream

1 cup quick-cooking grits

1 1/2 cups shredded Monterey Jack cheese with pepper

Salt and pepper to taste

Melt the butter in a skillet over medium-high heat. Add the bell peppers, chilies, and garlic. Sauté for 5 minutes or until the bell peppers are tender. Combine the chicken stock and cream in a large saucepan. Add the grits in a thin stream, whisking constantly. Whisk for 6 minutes or until the grits are cooked and the mixture has thickened. Add the bell pepper mixture and cheese. Cook until the cheese melts, stirring constantly. Season with salt and pepper.