For Shrimp- Chop bacon into 1/4 inch strips and fry until almost crispy in a large stock pot. Add diced red and green bell pepper, diced onion and minced garlic. Cook until softened, about 8-10 minutes. Stir in Cajun seasoning and paprika. Cook until fragrant- about 2 minutes. Add KING'S HAWAIIAN Light Roasted Kona Coffee BBQ Sauce and chicken stock. Cook until flavors come together- about 5 minutes. Stir in shrimp and cook until bright pink about 7-8 minutes. Remove from heat and stir in pineapple chunks and lemon juice. For Grits- Add water and chicken stock to a medium saucepan and bring to a boil over high heat. Stir in 1 cup of grits and cook according to package directions. When grits are finished cooking, remove from heat and stir in cream, coconut, smoked gouda and butter. Add salt and pepper to taste Assembly: Place a scoop of grits in a small shallow bowl and top with shrimp mixture. Garnish with green onions.
Sponsor recipe courtesy of KING'S HAWAIIAN