2 lbs raw large (31-35 count) shrimp, peeled and deveined
1/8 tsp cayenne pepper
3 Tablespoons lemon juice
1 lb andouille sausage, cut into 1/4" slices
5 slices bacon
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup chopped onion
1 teaspoon minced garlic (dried)
1/4 cup butter
1/4 cup flour
1 cup chicken broth, plus additional for thinning
1 Tablespoon Worcestershire sauce
1 cup shredded mild cheddar cheese
Instructions:
Make Grits by bringing water, grits and 1 teaspoon salt to a boil in a heavy saucepan, stirring occasionally. Stir in half-and-half and simmer, covered, stirring occasionally, until grits are tender and thickened, 15-20 minutes. Set aside and keep warm.
Sprinkle shrimp with 1 teaspoon salt and cayenne in a bowl, and drizzle with lemon juice.
Cook sausage in large skillet over medium heat, stirring often, until lightly browned, about 8 minutes. Transfer sausage to a bowl.
Cook bacon in skillet over med-high heat, turning occasionally, until evenly browned, about 8 minutes. Transfer bacon to paper towels, reserving drippings in skillet, and crumble bacon once cooled.
Cook green, red and yellow bell peppers, onion and garlic in bacon drippings over med-high heat, stirring and scraping up brown bits on bottom, until onion is translucent and peppers are tender, 6-8 minutes. Remove skillet from heat. Stir in shrimp and sausage.
Melt butter in a heavy saucepan over med heat; stir in flour to make smooth paste (a roux). Reduce heat to low and cook, stirring constantly with flat edge until mixture is color of peanut butter, 8-10 minutes (watch carefully, mixture burns easily).
Add roux to sausage mixture along with broth, Worcestershire sauce, and bacon and cook over med heat stirring constantly, until sauce thickens and shrimp are opaque and cooked through, 6-8 minutes.
Just before serving, mix cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over grits.
Nutrition Info Per Serving: Calories 557 Total Fat 40 g Cholesterol 236 mg Sodium 2123 mg Potassium 576 mg Total Carbohydrate 16 g Dietary Fiber 1 g Sugars 5 g Protein 31 g