shrimp and grits


Categories: Fish and Seafood, Posted by Sandy Bergsten

Ingredients:

6 cups water

1 12-ounce can evaporated milk (do not use fat-free)

1 1/2 cups quick-cooking grits

1 1/2 cups (packed) coarsely grated sharp white cheddar cheese

8 bacon slices, chopped

3 cups sliced crimini (baby bella) mushrooms (6 to 8 ounces)

1 1/2 cup chopped onion

1 cup chopped green bell pepper

½-1 jalapeño pepper, seeded and finely chopped

3 cloves garlic, finely chopped

3 cups chopped plum tomatoes, divided

2 1/2 pound uncooked large shrimp, peeled, deveined

1 1/2 tablespoons hot pepper sauce

 

Directions:

Bring water and milk to boil in large saucepan. Gradually whisk in grits. Reduce heat to medium. Simmer until grits are thick, stirring often, about 20 minutes. (Can be one hour ahead of time to this point. Gently reheat over low flame and continue.) Mix in cheese; season with salt and pepper.

Meanwhile, sauté bacon in large skillet over medium-high heat until crisp. Transfer bacon to paper towels. (Can be made an hour ahead of time. Reserve 2 tablespoon drippings.)

Add mushrooms and onion to drippings in skillet, sauté over medium heat for five minutes until beginning to brown. Add the bell pepper, jalapeño pepper, garlic and 2 cups tomatoes, sprinkle with salt and pepper, sauté until vegetables are tender and sauce is thick, about 10 minutes. (Can one ahead of time to this point, Keep at room temp and cover loosely with foil.)

Add shrimp, hot sauce, and 1 cup tomatoes to skillet. Sauté over medium-high until shrimp are just opaque in center, about 4 minutes.

Spoon hot grits onto plates; top with shrimp and sauce. Sprinkle with bacon.

 

Serves 6

 

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