Shrimp & Chedder Jalapeno Grits with Cajun cream sauce - Easy

Method

• Remove shells and tails from shrimp.
• Clean and rinse shrimp and place them on a plate.
• Season shrimp on both sides with 1 tbsp of cajun seasoning.
• Set aside.
• Chop up a half package of bacon and cook nice and crispy (but do not overcook).
• Remove from heat.
• Spoon bacon onto plate lined with paper towel to collect grease.
• Set aside.
• Leave bacon grease in pan because you will cook shrimp in same pan later.
• Prepare your grits as directed by package.
• But right before water boils add your chopped jalapenos.
• When your grits are finished cooking turn off heat and slowly stir in 1/2 a package of shredded sharp cheddar cheese until blended.
• In small sauce pan on low heat melt your butter.
• Whisk in your flour one spoon at a time.
• Cook butter flour mixture about 2 minutes to cook flour taste away.
• Constantly stirring.
• Slowly whisk in milk, parmesan cheese, cajun seasoning, Old Bay, salt and sugar.Turn heat up to medium.
• You should still stir sauce frequently.
• Let sauce simmer to a boil.
• Boil about 2 minutes to promote thickening.
• Turn off heat.
• Turn on pan with bacon drippings on medium heat.
• Add your raw marinated cajun shrimp.
• Cook shrimp about 2-3 minutes per side.
• Don't over cook shrimp.
• Pour about 1/2 ladle full of your Cajun cream sauce in a serving bowl.
• Then spoon about 1/2 cup of your Cheddar Jalapeno grits.
• Now add about 5-6 shrimp atop grits.
• Sprinkle crispy bacon pieces and green onions to finish.