Udang dan Bubur Jagung Bawang Putih Cajun

Instructions

1. Heat a medium-sized skillet over medium-high heat and add 8 ounces chopped uncooked bacon. Cook until desired crispness, about 4-6 minutes. Remove the bacon from the skillet with a slotted spoon and place it on a paper towel lined plate to drain.
2. Without draining the bacon fat, add 1 pound large peeled and deveined shrimp, 1 tablespoon Cajun seasoning, and 3 teaspoons minced garlic cloves to the skillet and cook for 3-4 minutes until the shrimp is no longer pink.
3. Prepare the grits by adding 2 cups water, 1 tablespoon unsalted butter, 1 cup milk, and 1 teaspoon salt to a medium saucepan. Bring to a boil over medium-high heat.
4. Reduce the heat to medium-low and slowly stir in 1 cup quick grits. Continue to stir for about 5 minutes until the grits become thick and bubbly.
5. Remove the grits from the heat. Dish the grits into bowls or onto plates and top with the cajun garlic shrimp before serving.