This meal had it all...flavorful, fast and dinner party worthy or easy enough for a quick weeknight meal. Save yourself time and buy the shrimp already peeled and deveined. Raw works best but you can use cooked in a pinch. You can also substitute lobster, chicken, pork etc.

Hippy Pilgrim Cajun Shrimp & Ultra-Cheesy Grits

Serves: 4
Total Time: ~25 minutes

Ingredients

Ultra-Cheesy Instant Grits
1 cup instant grits
3-3 1/2 cups water or chicken/seafood stock
½ cup heavy cream
1½ cups shredded cheese (sharp cheddar + smoked gouda or pepper jack)
2 tbsp butter1 teaspoon Hippy Pilgrim Chipotle Lime Garlic Salt
1 TB Hippy Pilgrim Cajun Zero Salt
1 TB Hippy Pilgrim Smoked Hot Honey Rub

Cajun Shrimp
2 lb large shrimp, peeled and deveined
1 TB Hippy Pilgrim Cajun Zero Salt
2 TB Hippy Pilgrim Smoked Hot Honey Rub

Beer Shallot Cream Sauce
4 tbsp butter
2 small shallot, finely minced
4-6 cloves garlic, minced

1 tsp flour, any type
1 cup beer (lager or pale ale)
1 cup heavy cream
1 tsp Hippy Pilgrim Chipotle Lime Garlic Salt
Optional squeeze of lemon or lime

Instructions

1. Prepare the Grits
   Bring water or broth to a boil. Whisk in instant grits and cook according to package directions on low heat. Stir in butter, cream, shredded cheese, Cajun Zero Salt, and Smoked Hot Honey Rub. Turn off the heat and cover to keep warm.
   
   2. Cook the Shrimp
   Toss shrimp with Cajun Zero Salt, and Smoked Hot Honey Rub. Heat a skillet over medium-high with 4 TB unsalted butter and sear shrimp 2–3 minutes per side. Remove and set aside.
   
   3. Make the Sauce
   Lower heat to medium. Add garlic and shallots and cook 2 minutes until softened. Add 1 TB flour and stir. Deglaze with beer and simmer 2–3 minutes. Stir in cream and Chipotle Lime Garlic Salt. Simmer until slightly thickened. Squeeze in fresh lime juice at the end.
   
   4. Finish
   Return shrimp to the pan and warm gently.
   
   5. Serve
   Spoon grits into bowls and top with shrimp and sauce.

Chipotle Lime Brussels Sprouts with Crispy Bacon

Serves: 8
Total Time: ~25 minutes

Ingredients

6-8 cups shaved brussels sprouts(thinly sliced)
8 oz bacon, chopped
½ tsp Hippy Pilgrim Chipotle Lime Garlic Salt (plus more to taste)
Optional: squeeze of fresh lime juice (finish only)

Instructions

1. Render the Bacon
   Place chopped bacon in a large cold skillet. Turn heat to medium and cook, stirring occasionally, until fat is rendered and bacon is crisp. Remove bacon with a slotted spoon and set aside. Leave the fat in the pan.
   
   2. Cook the Brussels Sprouts
   Increase heat to medium-high. Add shaved Brussels sprouts directly to the hot bacon fat. Toss to coat with bacon fat and let sit undisturbed for 1–2 minutes to develop color, then stir and continue cooking 5–7 minutes until tender with caramelized edges.
   
   3. Season
   Sprinkle with Chipotle Lime Garlic Salt, starting with ½ teaspoon. Toss well to coat evenly.
   
   4. Finish
   Return bacon to the pan and toss to combine. Taste and adjust seasoning. Optional squeeze of lime juice to finish.
   
   5. Serve
   Serve warm alongside Cajun shrimp and cheesy grits, or spoon directly over the grits for added texture and flavor.