Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Panseared Grits with Spiced Shrimp and Bacon
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 190
- Total Fat
- 10
- Saturated Fat
- 3
- Carbohydrates
- 16
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 9
- Cholesterol
- 59
- Sodium
- 516
Ingredients
3/4 cup grits
1/2 teaspoon sea salt
3 3/4 cups boiling water
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
- 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.
- 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.