Welcome to life with me, Mama K, a blogger with a passion for fashion, life, and family.  My life isn't perfect, but heck, whose is? I hope you enjoy my journey!

Cajun Shrimp and Grits

Cajun Shrimp and Grits

Recipe courtesy of Chef Kristiahna Clark || All photos courtesy of Jeriann Severson Photography

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Can you believe until I made this dish, I had never had grits? I know, a girl living in Texas for the last 13 years and I had never tried grits. A true travesty.

My sweet friend and Chef, Kristiahna Clark was shocked that I had never had grits so we decided to do a cooking class at my home along with our foodie partners in crime, Ashley Weller and Stephanie Casey. A fun-filled, educational afternoon on cooking Shrimp and Grits. I know there are many variations, so now that I am a lover of grits (can’t believe I was deprived for so long) tell me all your favorite variations below in the comments.

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Cajun Shrimp and Grits


1 Cup, Old Fashioned Grits

4 Cups, Chicken Broth

4 Slices, Smoked Provolone Cheese

1 Tablespoon, Butter

2 lbs, Large/Extra Large Raw Shrimp (cleaned and deveined)

1 Bell Pepper, chopped small

1 Large Shallot, finely chopped

2 Cloves, Garlic minced

4-5 Slices, Bacon

2 Tablespoons, Butter

2 Tablespoons, Old Bay Seasoning


Garlic Powder

Salt and Pepper

White Wine (optional)

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Pour chicken broth into a pot and bring to a boil. Add the grits slowly while stirring. Bring temperature down to a simmer and cover. Cook for about 15 minutes stirring occasionally.

Meanwhile, season the shrimp with the Old Bay Seasoning and set aside. Cut the bacon into small pieces and cook until crispy. Remove from pan leaving bacon grease.

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Add chopped bell pepper to the pan and cook until softened. Note: You can add butter if there is not enough grease in your pan. Add in shallots and garlic and cook for 1-2 additional minutes. Remove everything from pan.

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Add the shrimp and 2 Tablespoons of butter to the pan and cook the shrimp for 1-2 minutes. At this point, if you wish to use the white wine, add a couple of splashes and cook for an additional 2-3 minutes to cook off the alcohol. Add the bacon and veggies back into the pot with the shrimp and season to taste.

Add the Smoked Provolone and 1 Tablespoon of Butter to the cooked grits and stir. Add water if it’s too stiff until you get the desired consistency. Salt and pepper to taste.

Plate grits and top with shrimp mixture. Add chopped green onions and/or parsley for garnish. Enjoy!

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