A delightful twist on the classic Shrimp and Grits, this recipe combines succulent shrimp with creamy polenta for a comforting and flavorful dish.
Prepare the polenta according to the package instructions.
Stir constantly to prevent lumps and ensure a smooth texture.
Stir in the butter and parmesan cheese into the cooked polenta.
Adding the cheese while the polenta is hot helps it melt evenly.
Season the shrimp with lemon juice, cayenne pepper, and salt.
Let the shrimp marinate for a few minutes to absorb the flavors.
Cook the bacon in a skillet until crispy, then remove and crumble.
Save the bacon grease for cooking the vegetables for added flavor.
Sauté the onion and bell pepper in the bacon grease until softened.
Cook over medium heat to avoid burning the vegetables.
Sprinkle the flour over the vegetables and stir until lightly browned.
This step creates a roux, which thickens the sauce.
Add the shrimp and water to the skillet, cooking until the shrimp are pink and cooked through.
Stir gently to ensure even cooking and avoid overcooking the shrimp.
Serve the shrimp mixture over the creamy polenta, garnished with crumbled bacon.
Serve immediately for the best texture and flavor.
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