Kona Coffee BBQ Shrimp and Coconut Grits

1. ASSEMBLY:
2. 1) Place a scoop of grits in a small shallow bowl and top with shrimp mixture.
3. 2) Garnish with green onions.

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1. 1) For bacon - Chop bacon into 1/4? strips and fry until almost crispy in a large stock pot.
2. 2) Add diced red & green bell pepper, diced onion, and minced garlic and cook until softened about 8-10 minutes.
3. 3) Stir in Cajun seasoning and paprika and cook until fragrant - about 2 minutes.
4. 4) Add Kona BBQ sauce and chicken stock and cook until flavors come together - about 5 minutes.
5. 5) Stir in shrimp and cook until bright pink about 7-8 minutes. Remove from heat and stir in pineapple chunks and lemon juice.
6. 6) For Grits - Add water and chicken stock to a medium saucepan and bring to a boil over high heat.
7. 7) Stir in 1 cup of grits and cook according to package directions.
8. 8) When grits are finished cooking, remove from heat and stir in cream, coconut, smoked Gouda, and butter.
9. 9) Add salt and pepper to taste.
10. Yield: 8 servings
11. Coconut Grits:
12. Water 2 cups 
13. Chicken Stock 3 cups 
14. Shredded Unsweetened Coconut 1/2 cup 
15. Heavy Cream 1/2 cup 
16. Quick Grits 1 cup 
17. Butter 4 tablespoons 
18. Shredded Smoked Gouda 1 cup 
19. Salt and Black Pepper To taste 
20. 1) For Grits - Add water and chicken stock to a medium saucepan and bring to a boil over high heat.
21. 2) Stir in 1 cup of grits and cook according to package directions.
22. 3) When grits are finished cooking, remove from heat and stir in cream, coconut, smoked gouda, and butter.
23. 4) Add salt and pepper to taste.
24. Yield: 8 servings
25. Yield: 6-8 servings
26. Prep Time: 45 minutes 
27. Cook Time: 35 minutes
28. Active Time: 10 minutes
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