Peel and devein shrimp. You can purchase the shrimp already cleaned but be sure to double check they are fully deveined.
Pat shrimp dry with a paper towel. Sprinkle shrimp with Cajun seasoning, salt, pepper and cayenne pepper. As a reminder, you may not need salt if you’re using store-bought Cajun seasoning. Check the ingredients! Let rest.
Make the Bacon: Heat a large skillet over medium-low heat. You can use the same pan you used for the trout but be sure to wipe out any charred bits first.
Chop bacon into 1/2 – 1″ pieces. Add to heated skillet and cook until the fat has rendered and the bacon is crisp. Remove bacon and let rest on a paper toweled line plate.
Make the Shrimp: Turn up the skillet you cooked the bacon in to medium heat. Leave that bacon grease in there! Add seasoned shrimp in a single layer to the pan. Cook until shrimp are just opaque, about 2-3 minutes per side. Remove shrimp and let rest on a plate.
Cook Veggies and Aromatics: Add avocado oil to the skillet if needed. Heat oil and add shallots and tomatoes. Cook until softened about 3-4 minutes. Add garlic, green onions and chicken bouillon and cook for another 30 seconds or until fragrant.
Deglaze the Pan: Add chicken broth to deglaze scraping off any bits at the bottom of the pan. Let come to a simmer. Lower heat to medium-low and then add the heavy cream. Let simmer for 4-5 minutes or until mixture is slightly reduced and thickened. We do not add any additional thickeners such as flour or corn starch in this recipe.
Add Shrimp and Bacon: Return the shrimp and bacon to the skillet and let heat through for a couple of minutes. Remove from heat, squeeze in lemon juice and stir until combined.
Add salt and pepper to taste.
Assemble the Dish: Whisk in a little cream or chicken broth the polenta if it has started to harden. Serve grits on bottom. Then top with blackened trout. Pour the creamy shrimp sauce over the fish and polenta. Garnish with green onions. Enjoy!