Recipe courtesy of Mary Sue Milliken and Susan Feniger

Panseared Grits with Spiced Shrimp and Bacon

Getting reviews...
Save Recipe
  • Level: Easy
Share This Recipe

Ingredients

Directions

Yield: 2 to 4 servings
  1. In a medium saucepan, stir the grits and salt into the boiling water. Reduce the heat and simmer, covered, for about 10 minutes, stirring occasionally. Remove from the heat and pout into a buttered 8x8-inch dish. Let cool until firm. Remove from the dish and cut into quarters.
  2. 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.
  3. In the same skillet, sear the quartered grits over high heat until golden on both sides. With a spatula, transfer to a platter.
  4. Combine the salt, pepper, cumin, paprika, and cayenne in a bowl. Add the shrimp and toss to coat evenly.
  5. 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.
22m Easy 100%
CLASS
7m Easy 98%
CLASS
20m Easy 98%
CLASS
Amanda Freitag

Shrimp Cocktail

23m Easy 97%
CLASS
22m Easy 93%
CLASS
28m Easy 98%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now