Shrimp and Bacon Cheese Grits | Bayou Gotham Hot Sauce
Bayou Gotham puts a spin on the classic shrimp and grits recipe which originated in the low-country of South Carolina — using a delicious New Orleans style BBQ sauce made from our Bayou Bourré...
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Cooking tools:
- Blender
- Food processor
- Nonstick skillet
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Wooden spoon
- Measuring cup
- Measuring spoon
- Plastic wrap
- Paper towel
- Refrigerator
- Stove
- Serving bowl
- Plate
Ingredients
- ¾ bottle of Bayou Bourré Louisiana Boil Hot Sauce
- 2 cloves garlic
- 1 tbsp Worcestershire sauce
- 1 lemon
- ¼ cup butter
- 4 slices thick cut bacon
- 4 green onions divided
- 1 green bell pepper
- ½ cup diced celery
- 1½ lb Gulf shrimp
- Olive oil (for drizzling)
- 3½ cup chicken stock
- 1 cup stone ground or old fashion grits
- ¾ cup heavy cream
- ½ cup buttermilk
- 1 cup shredded colby jack or cheddar cheese reserved green onions
- ½ tsp kosher salt
- Ground black pepper to taste
- 1 tsp Cajun seasoning
- Sprigs of cilantro or parsley for garnish
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