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• Ingredients
• 4 slices bacon, chopped
• 1-1/2 cups chopped onion
• 3 garlic cloves, minced
• 3 Tbsp. cornstarch
• 1-1/2 cups chicken broth
• 1 cup heavy cream
• 1 Tbsp. butter
• Dash cayenne pepper
• Splash hot sauce (Tabasco)
• 1/2 tsp. salt
• Dash pepper
• 1-1/2 lbs. raw large shrimp, shelled and deveined
• Cheese polenta (or cheese grits)
• 1/2 cup chopped green onions
• 1/4 cup chopped parsley

In large skillet fry bacon until crisp. Remove from pan onto absorbent paper towel. Return skillet to medium heat and stir fry onion in bacon grease until onion is translucent. Stir in garlic and stir fry for a minute or so until fragrant. Stir in cornstarch until everything is evenly coated. Stir in chicken broth and stir over medium heat until it starts to thicken. Stir in cream, butter, cayenne, hot sauce, salt, and pepper. Continue stirring until it thickens. Stir in shrimp and let it cook until the shrimp turns orange or pink. Stir in bacon. Remove from heat and serve like gravy over cheese polenta (or cheese grits). Sprinkle green onion and parsley over all. Serves 4.

Notes: The sauce is from recipegirl.com and I’ve made it for many years. I use my Creamy Cheesy Baked Polenta recipe, but often will change it up by using half water and half milk and handfuls of sharp cheddar instead of parmesan. I also have used instant grits. It’s probably the bacon that makes this such a smash hit, or maybe the green onions at the end. This is a really warm and wonderful dish.