Gayle's Down-Home Shrimp and Grits

• 4 slices bacon
• 1 cup thawed frozen corn kernels
• 2 cups chicken stock
• 2 cups half and half
• 1 cup yellow corn meal
• 2 tablespoons butter
• 3/4 cup shredded sharp cheddar cheese
• 2 tablespoons butter
• 1 diced shallot
• 2 sliced green onions
• 1 pound medium shrimp, shelled and deveined
• 1 tablespoon cajun seasoning
• 2/3 cup heavy cream

1. Cook the bacon until crisp.
2. Crumble and set aside
3. Add the thawed corn to frying pan and saute in the bacon drippings until they become browned.
4. Add the chicken stock and the half and half to a large saucepan.
5. Bring to a boil and add the corn.
6. Slowly whisk in the cornmeal.
7. Reduce heat to med-low.
8. Cook for 10 minutes, stirring every couple of minutes to keep them from sticking.
9. When they're cooked and thickened, add 2 tablespoons of butter and the cheese.
10. Stir well.
11. Cover and set aside.
12. Add the rest of the butter into the frying pan you used earlier.
13. Add the shallot and the green onions.
14. Cook for 2-3 minutes.
15. Add the shrimp and the Cajun seasoning and sear at medium-high heat both sides of the shrimp.
16. Add the reserved bacon and the 2/3 cup of heavy cream.
17. Cook 2-3 minutes until sauce had thickened.
18. To serve, spoon some of the grits into a bowl and top with a serving of the shrimp and sauce.
19. You should get about four servings with some leftover grits.
20. Done!

bacon, corn kernels, chicken stock, yellow corn meal, butter, cheddar cheese, butter, shallot, green onions, shrimp, cajun seasoning, heavy cream

Taken from cookpad.com/us/recipes/495722-gayles-down-home-shrimp-and-grits (may not work)