Panseared Grits with Spiced Shrimp and Bacon

  • 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
  • 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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