Shrimp and Grits

122
Shrimp and Grits

Photo by

Genevieve Ko, Health JANUARY 2014

  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup whole milk

  • Salt and pepper

  • 1

    cup yellow whole-grain cornmeal

  • 2

    strips bacon

  • 2

    red and/or orange bell peppers, seeded and sliced

  • 4

    scallions, thinly sliced

  • 1

    pound medium shrimp, peeled and deveined

  • 1

    teaspoon hot cayenne pepper sauce

  • ¼

    cup grated Parmesan

Directions

1. Make grits: In a large pan, bring milk, 3 cups water and 1/4 teaspoon salt to a boil. Add cornmeal in a steady stream, whisking, until no lumps are visible. Cover, reduce heat to low and simmer, stirring and scraping pan every 10 minutes, until tender, 35 minutes. Uncover; cook 5 minutes longer, stirring. 2. While grits cook, fry bacon in a large skillet over medium heat, turning, until crisp, 5 to 6 minutes. Drain on paper towels. Let cool; crumble. 3. Add bell peppers, white parts of scallions, 1/8 teaspoon salt and 1/4 teaspoon pepper to skillet with bacon fat. Sauté until bell peppers are crisp-tender, 7 minutes. Stir in shrimp, pepper sauce and 1/2 cup water. Sauté until shrimp turn almost opaque, 3 minutes. Remove from heat. 4. Remove grits from heat; stir in cheese. Divide among 4 bowls; top with shrimp mixture. Garnish with bacon and scallion greens.


Nutrition

Facebook Conversations