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1
Remove shells and tails from shrimp.
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2
Clean and rinse shrimp and place them on a plate.
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3
Season shrimp on both sides with 1 tbsp of cajun seasoning.
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4
Set aside.
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5
Chop up a half package of bacon and cook nice and crispy (but do not overcook).
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6
Remove from heat.
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7
Spoon bacon onto plate lined with paper towel to collect grease.
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8
Set aside.
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9
Leave bacon grease in pan because you will cook shrimp in same pan later.
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10
Prepare your grits as directed by package.
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11
But right before water boils add your chopped jalapenos.
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12
When your grits are finished cooking turn off heat and slowly stir in 1/2 a package of shredded sharp cheddar cheese until blended.
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13
In small sauce pan on low heat melt your butter.
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14
Whisk in your flour one spoon at a time.
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15
Cook butter flour mixture about 2 minutes to cook flour taste away.
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16
Constantly stirring.
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17
Slowly whisk in milk, parmesan cheese, cajun seasoning, Old Bay, salt and sugar.Turn heat up to medium.
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18
You should still stir sauce frequently.
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19
Let sauce simmer to a boil.
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20
Boil about 2 minutes to promote thickening.
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21
Turn off heat.
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22
Turn on pan with bacon drippings on medium heat.
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23
Add your raw marinated cajun shrimp.
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24
Cook shrimp about 2-3 minutes per side.
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25
Don't over cook shrimp.
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26
Pour about 1/2 ladle full of your Cajun cream sauce in a serving bowl.
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27
Then spoon about 1/2 cup of your Cheddar Jalapeno grits.
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28
Now add about 5-6 shrimp atop grits.
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29
Sprinkle crispy bacon pieces and green onions to finish.
