Cajun Shrimp and Grits

INGREDIENTS

• 1 C grits
• 3 C water
• 2 tsps salt
• 2 cups half-and-half, divided
• 2lb uncooked shrimp, peeled and deveined
• salt to taste
• 1 pinch cayenne pepper
• 1/4 C lemon
• 1lb andouille sausage, sliced
• 5 slices bacon, chopped

• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 C chopped onion
• 1 tsp minced garlic
• 1/4 C cannabis butter
• 1/4 C all-purpose flour
• 1 C chicken broth
• 1 tbsp Worcestershire sauce
• 1 C shredded sharp cheddar cheese

DIRECTIONS

1. Bring water, grits, and salt to a boil in a heavy saucepan with a lid. Stir in half-and-half and simmer until grits are thickened and tender, 15 to 20 minutes. Set aside.
2. Sprinkle shrimp with salt and cayenne pepper; drizzle with lemon juice. Set aside in a bowl.
3. Place andouille sausage slices in a large skillet over medium heat; fry sausage until browned, 5 minutes. Remove skillet from heat.
4. Cook bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Keep bacon fat in skillet. Transfer bacon bits to paper towels.
5. Cook and stir bell peppers, onion, and garlic in the bacon fat until the onion is translucent, about 5 minutes.
6. Stir shrimp and andouille sausage into vegetables, and mix to combine.
7. Melt cannabis butter in a saucepan over medium heat; stir in flour to make a smooth paste. Turn heat to low and add chicken broth, stirring constantly, until the mixture is thickened, 5 minutes.
8. Pour the butter-flour mixture into the skillet with andouille sausage, shrimp, and vegetables. Place the skillet over medium heat and add bacon and Worcestershire sauce, cooking and stirring until the sauce thickens and the shrimp become opaque and bright pink, about 5 minutes.
9. Just before serving, mix 1/2 C half-and-half and cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.

Approx. 29mg THC per serving.
(6 Servings)