Check out this awesome recipe from our friend’s at Canna-House.
1 Lb Shrimp, peeled and deveined w/tails attached
2 C Grits (Old Fashioned)
8 slices Bacon
4 Andouille sausages
1-2 Green onions, Chopped
1 Stick of Canna butter
2 Garlic cloves, minced
1-2 Bell peppers (green & red), Chopped
4 C Water
2 C Heavy cream
1 Lemon, Juiced
2 1/2 tsp Salt, divided
1 med onion
1-2 tsp Old Bay seasoning
1 tsp parsley flakes
1/2 tsp smoked paprika
2 Tbsp Xtra virgin Olive oil
Fry bacon until crispy, drain and set aside.
In same grease fry up the andouille sausage. Save grease.
Bring water and 2 cups of heavy cream to a steady boil in a medium saucepan. Whisk grits, 2 teaspoons of salt and teaspoon of pepper. Reduce the heat to medium, place the canna butter on top of grits and cover. Continue to cook for about 20 minutes, stirring frequently.
For the shrimp:
Heat oil and garlic in a large sauce pan. Sauté’ the onion and green onion with the remaining salt & pepper over medium heat until softened.
Add shrimp, and pour lemon juice, paprika and parsley over them. Cook thoroughly! Add heavy cream and half of bacon grease. Simmer for a few minutes.
Spoon over grits. Add the Old Bay seasoning to the remaining bacon grease and drizzle over dish.