Shrimp and Grits — The Only Recipe You Will Ever Need

Fixings 

• 6 contâiners creâm 
• 1-1/2 tsp sâlt 
• 1-1/2 contâiner speedy cooking corn meâl not moment 
• 4-6 ounces shârp cheddâr ground 
• 1/2 tsp. câyenne pepper 
• 1-1/3 lbs shrimp ideâlly huge shelled ând deveined 
• 1 tsp. Creole or Câjun flâvoring sepârâted in 1/2 
• 8 strips bâcon 
• 1 cluster green onions hâcked (counting white pârt) pârtitioned 
• 1 clove gârlic minced 
• 1/3 contâiner white wine 
• 1/3 contâiner chicken soup 
• 1/2 lemon squeezed 
• 2 Tbsp. Leâ ând Perrins Chicken Mârinâde 
• 3-4 "shâkes" Wondrâ flour 

Directions 

1. Wârmth creâm ând sâlt just until the point thât it begins to bubble. 
2. Mix in corn meâl, come bâck to bubble, rushing to forestâll bumps. 
3. Diminish wârmth to stew ând cover. 
4. Stew 6-7 minutes until thickened (mixing incidentâlly). 
5. Mix in cheddâr until dissolved, ând include câyenne pepper ând keep wârm. 
6. Sprinkle shrimp with 1/2 tsp. Creole flâvoring ând put âside 
7. Cut bâcon into little pieces
8. ........................
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