Spicy Shrimp and Grits

Spicy Shrimp Grits Recipe
Oxmoor House
Crank up the heat (in your weeknight meal, that is!) and serve a spicy version of this Southern favorite.

Yield:

4 servings (serving size: 1 cup grits, about 1 1/2 cups shrimp mixture, and 1 tablespoon green onions)

Recipe from

Cooking Light

Recipe Time

Hands-On: 18 Minutes
Total: 20 Minutes

Nutritional Information

Calories 510
Fat 15.9 g
Satfat 7.5 g
Monofat 4.9 g
Polyfat 1.8 g
Protein 41.1 g
Carbohydrate 49.5 g
Fiber 2.4 g
Cholesterol 206 mg
Iron 5 mg
Sodium 972 mg
Calcium 481 mg

Ingredients

3 cups 1% low-fat milk
1 cup water
1 tablespoon butter
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 cup uncooked quick-cooking grits
1/2 cup (2 ounces) grated fresh Parmesan cheese
4 slices applewood-smoked bacon
1 pound peeled, deveined large shrimp
1 cup thinly vertically sliced white onion
2 cups grape tomatoes, halved
1 teaspoon hot pepper sauce or chopped chipotle chile, canned in adobo sauce
1/8 teaspoon ground or crushed red pepper
1/4 cup green onion strips

Preparation

1. Combine milk, water, butter, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a saucepan over medium-high heat. Bring to a simmer; gradually add grits, stirring constantly with a whisk. Reduce heat to medium; cook 4 minutes or until thick, stirring occasionally. Remove from heat; stir in cheese.

2. While grits cook, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings; crumble bacon. Add shrimp to drippings in pan; cook 2 minutes on each side or until done. Remove shrimp from pan. Add white onion to pan; sauté 1 minute. Stir in bacon, tomatoes, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper; sauté 2 minutes, stirring occasionally. Add shrimp, pepper sauce, and red pepper; cook 1 minute or until shrimp are heated. Serve over grits; sprinkle with green onions.

Note:

David Bonom,

March 2010
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