RECIPE: Spicy Shrimp & Grits
I must admit, until I made this last night, not only had I never made grits, I'd never even eaten them. What can I say... I was born and raised in California, as were both my parents. However, I adore polenta, and this tasted a lot like polenta to me. We liked this a lot (okay, not my son, but DH and I), and I'll make it again.
* Exported from MasterCook *
Spicy Shrimp and Grits
Recipe By :
Serving Size : 4 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
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6 cups water
1 can evaporated milk (do not use fat-free) -- (12 ounce)
1 1/2 cups quick-cooking grits
1 1/2 cups coarsely grated sharp white cheddar cheese -- (packed)
5 bacon slices -- chopped
2 cups sliced crimini (baby bella) mushrooms -- 4 to 5 ounces
1 cup chopped onion
3/4 cup chopped green bell pepper
2 1/4 cups chopped plum tomatoes -- divided
1 pound uncooked large shrimp -- peeled, deveined
1 tablespoon hot pepper sauce
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. Mix in cheese; season with salt and pepper.
Meanwhile, sautÃ© bacon in large skillet over medium-high heat until crisp. Transfer bacon to paper towels. Add mushrooms, onion, bell pepper, and 1 1/2 cups tomatoes to drippings in skillet. Sprinkle with salt and pepper. SautÃ© over medium-high heat until vegetables are tender and sauce is thick, about 12 minutes. Add shrimp, hot sauce, and 3/4 cup tomatoes to skillet. SautÃ© until shrimp are just opaque in center, about 4 minutes.
Spoon hot grits onto plates; top with shrimp and sauce.
"Bon AppÃ©tit : November 2007"
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