Creole Shrimp, Fish & Grits

5 slices bacon, cut into 3 inch segments

1 lb fresh green beans, snapped

1 red bell pepper, sliced

3 cloves fresh garlic, minced

Tony Chachere's for seasoning

1 lb shrimp

2 filets, speckled trout (any mild white flesh fish will work)

3/4 cup chicken broth

parsley and chives for garnish

1 cup grits

Season shrimp and fish with Tony Chachere's.

Fry bacon. Remove from skillet. Drain grease, but leave a little in the pan. Fry green beans and red bell pepper. Add garlic. When veggies start to sweat, remove from skillet. Melt butter in skillet. Cook fish and shrimp, about 2 minutes each side. Add veggies back into skillet; add chicken broth. Simmer for 5 minutes. 

Cook grits according to pkg directions. Add 1 tbsp butter and 1 cup sharp cheddar cheese. May have to add a little more water if grits are too thick. Serve shrimp/fish/veggie combo over cheese grits. Garnish with cooked bacon, parsley and chives.

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