Ingredients

• 2 oz sharp cheddar, freshly grated
• 1/2 cup stone ground grits
• Emeril’s Cajun seasoning
• cayenne pepper
• red chilies
• green onions
• lemon juice
• 1 lb shrimp, with shells

• 1/2 cup white distilled vinegar
• 1 tbsp sugar
• 1 1/4 cup water
• at least 2 tbsp butter
• cream
• cheese
• bacon
• 1/8 tsp cayenne

Method

Pickling the red chilies

1. thinly slice the chilies and put them into a small glass
2. put vinegar and sugar in a small pot and heat it on the stove
3. once boiling, pour the vinegar and sugar onto the chilies and let it sit for 30 minutes

Preparing the grits

1. add water and the shrimp shells into a pot and turn up the heat
2. cook for a couple minutes and then boil
3. strain the water into another pot and throw away the shells
4. turn up the stove and add the grits and some salt
5. cover with a lid and cook on low for 15-20 minutes
6. turn off the heat and add cheese, then stir it in and let it melt
7. add the butter and cream, then set pot on low heat and leave it

Cooking and putting the dish together

1. slice the bacon into small slices and cook on the stove until nice and crispy
2. put the pot from before onto the stove and heat it up
3. add plenty of Cajun seasoning and about 1/8 tsp of cayenne into a small bowl and mix
4. mix the spices into the shrimp and add more of each if needed
5. cook the shrimp in the pan for 90 seconds at most, then put into a large bowl
6. pour the grits into a bowl, carefully place some shrimp on top
7. top with bacon, green onions, and pickled red chilies before you enjoy!