Panseared Grits with Spiced Shrimp and Bacon

Level:
Easy
Ingredients
  • 4 slices bacon, thinly sliced
  • PanSeared Grits, recipe above
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon cayenne
  • 10 to 12 ounces medium shrimp in the shell, washed
  • 2 tablespoons olive oil
  • 2 red jalapeno chiles, stemmed, seeded, and julienned
  • 2 green jalapeno chiles, stemmed, seeded, and julienned
  • 1 bunch green onions, trimmed and thinly sliced on the diagonal
  • 4 garlic cloves, thinly sliced
  • Juice of 2 limes
Directions

Fry the bacon in a large heavy skillet over medium heat. With slotted spoon, remove the bacon and drain on paper towels, reserving the fat in the pan.

In the same skillet, sear the quartered grits over high heat until golden on both sides. With a spatula, transfer to a platter.

Combine the salt, pepper, cumin, paprika, and cayenne in a bowl. Add the shrimp and toss to coat evenly.

Wipe the skillet clean and heat the olive oil over high heat. Saute the shrimp 1 to 2 minutes. Toss in the jalapenos, green onion, garlic and reserved bacon and cook 1 minute longer. Remove from heat and stir in the lime juice. Scatter over the seared grits and serve.

Yield: 2 to 4 servings


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