For the coconut grits: Add the chicken stock and 2 cups water to a medium saucepan and bring to a boil over high heat. Stir in the quick-cooking grits and cook according to the package directions. When the grits are finished cooking, remove the pan from the heat and stir in the Gouda, coconut, heavy cream and butter. Add salt and pepper to taste, and set aside.
For the Kona coffee shrimp: Fry the bacon in a large stock pot over medium-high heat until almost crispy. Add the red and green bell peppers, onion and garlic. Cook until softened, 8 to 10 minutes. Stir in the Cajun seasoning and paprika. Cook until fragrant, about 2 minutes. Add the chicken stock and Kings Hawaiian Kona Coffee BBQ Sauce. Cook until the flavors come together, about 5 minutes. Stir in the shrimp and cook until bright pink, 7 to 8 minutes. Remove the pot from the heat and stir in the pineapple chunks and lemon juice. To serve, place a scoop of grits in small shallow bowl, top with the shrimp mixture, and garnish with the sliced green onions.
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