Shrimp & Grits

Add 2 cups chicken broth and coconut milk in a large saucepan. Bring to a low boil over medium-high heat. Lower heat to low and add the grits. Whisk often for 15 minutes until the grits have fully absorbed the liquid.

Stir in the cheese, 3 tbsp ghee until, and 1 tbsp Noshejan Curried Cajun. Mix well, cook for 2 minutes and remove from heat.

While the grits are cooking, in a large skillet over medium-high heat, cook the bacon until crispy. Transfer to a paper towel-lined plate and allow to cool. Once cooled, break into small bits. Keep the bacon fat.

Mix the shrimp with 1 tbsp Noshejan Curried Cajun seasoning and minced garlic in a mixing bowl. Over medium-high heat, cook the shrimp in the bacon grease for 2 minutes per side. Set aside.

Add 1 tbsp ghee to the same skillet, and cook over medium-high heat. Add the bell pepper and shallots. Cook for 3 minutes, stirring occasionally. Whisk in flour and remaining Noshejan Curried Cajun seasoning and cook for 1 minute.

Add the remaining chicken broth and cream, and mix well. Cook until thickened over medium-low, about 2-3 minutes.

Remove from heat and add the shrimp and any juices and bacon to the sauce.

When plating, add the grits first and mold into an even layer. Top with the shrimp and sauce mixture.

Garnish with green onions and fresh lime juice.