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.