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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.