SHRIMP 'N GRITS

By BobD

Ingredients

• 4-6 SERVINGS
• GRITS
• 3 cups milk
• 1/2 teaspoon salt
• 1 1/2 cups old-fashioned grits
• 3 cups grated cheddar cheese (12 ounces)
• SHRIMP
• 6 tablespoons unsalted butter
• 6 tablespoons all-purpose flour
• 2 medium green bell peppers, seeded and chopped
• 2 medium onions, chopped
• 2 jalapeno peppers, seeded and finely chopped
• 2 garlic cloves, minced
• 1 1/2 teaspoons salt
• Freshly ground black pepper to taste
• 2 cups heavy cream
• Two 14 1/2 ounce cans diced tomatoes
• 2 pounds large shrimp, peeled and deveined
• Tabasco or other hot sauce to taste
• 1/2 cup grated Parmesan cheese, for garnish
• 2 tablespoons chopped fresh parsley, for garnish

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

To make the grits:

Combine 4 cups of water, the milk, and salt in a large saucepan over medium-high heat. Bring the mixture to a boil and slowly whisk in the grits. Reduce the heat to medium-low.

Cover the saucepan and simmer, stirring occasionally, for about 15 minutes, or until thickened. Stir in the cheddar cheese. Cover and keep warm over a low heat.

To make the shrimp:

Melt the butter in a large skillet over medium heat.

Add the flour and cook, stirring, until the mixture is dark and golden, about 5 minutes.

Add the bell peppers, onions, jalapeno, garlic, 1/2 teaspoon of the salt, and pepper.

Cook until the vegetables are softened, about 5 minutes.

Slowly whisk in the cream.

Once the cream is fully incorporated, slowly whisk in the tomatoes and 2/3 cup of water.

Stir in the shrimp and cook, stirring occasionally, until the shrimp are just opaque, about 5 minutes.

Season the shrimp with the remaining 1 teaspoon salt, pepper, and Tabasco.

Serve the shrimp over the grits and garnish with the Parmesan cheese and parsley.