Name: Shrimp and Pepper Jack Grits
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 1 cup quick-cooking grits; 4 tablespoons unsalted butter; 3/4 cup shredded pepper jack cheese (about 3 ounces); 1 pound large shrimp, peeled and deveined; 1/2 teaspoon cayenne pepper; 2 stalks celery, chopped; 1 green bell pepper, chopped; 3 cloves garlic, minced; 4 scallions, thinly sliced (white and green parts separated); 1 tomato, chopped; Juice of 1/2 lemon

Directions

Bring 4 cups water to a boil in a medium saucepan; add 1/2 teaspoon salt. Slowly whisk in the grits. Reduce the heat to a steady simmer and cook, whisking occasionally, until thickened, about 5 minutes. Whisk in 1 tablespoon butter and the cheese until melted. Season with salt. Set aside and cover to keep warm.
Meanwhile, season the shrimp with salt and the cayenne. Heat a large nonstick skillet over medium high heat; add 1 tablespoon butter. Add the shrimp and cook until opaque and lightly browned around the edges, about 2 minutes per side. Remove to a plate.
Add 1 tablespoon butter, the celery, bell pepper, garlic, scallion whites and a pinch of salt to the skillet. Cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the tomato and cook until the pieces just start softening, about 1 minute.
Return the shrimp to the skillet along with the lemon juice, 2 tablespoons water and the remaining 1 tablespoon butter. Cook, tossing to coat, about 1 minute. Season with salt. Top each serving of grits with the shrimp and scallion greens.

Photograph by Ryan Dausch

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Shrimp and Pepper Jack Grits

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