Panseared Grits With Spiced Shrimp And Bacon

Recipe Ingredients

		The Grits
3/4 cup	177ml	Grits
1/2 teaspoon	2.5ml	Sea salt
3 3/4 cups	888ml	Boiling water
		The Dish
4		Bacon - thinly sliced
1/4 teaspoon	1.3ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2 teaspoons	10ml	Ground cumin
1 teaspoon	5ml	Paprika
1 teaspoon	5ml	Cayenne
12 oz	340g	Medium shrimp in the shell - washed
2 tablespoons	30ml	Olive oil
2		Red jalapeno chiles - stemmed, seeded, and julienned
2		Green jalapeno chiles - stemmed, seeded, and julienned
1		Green onions - trimmed, thinly slic on the diagonal
4		Garlic cloves - thinly sliced
		Juice of 2 limes

Recipe Instructions

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 pour into a buttered 8- by 8-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.

This recipe yields 2 to 4 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6285 broadcast 10-08-1996) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.