Crank up the heat (in your weeknight meal, that is!) and serve a spicy version of this Southern favorite.
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
How to Make It
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.
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.
We loved it! I halved the grits, used almond milk (saved a smidge of calories), added cajun spice to the grits, cut the onions in 1/4 or 1/8th, added a hatch chili slice on the round, diced a tomato and upped the hot sauce!
We loved the outcome! delicious, nice heat, hubby wanted more bacon, we'll have to see next time! I loved the versatility of being able to add veggies.
This was a tasty weeknight meal. I followed the directions exactly, except I left out the bacon (I don't eat pork). I used cooking spray instead. The grits in this recipe were great and the shrimp had a good amount of heat. Everything came together pretty quickly. Will definitely make this again.
Everyone in my family LOVED this recipe. It's one of our favorite shrimp recipes now!! We live on the coast and can get shrimp caught earlier that day so the last thing we ever want is a recipe that masks the delicate flavors of *fresh* shrimp. This is one of those recipes where everything works perfectly together and you really want to make sure you get a bit of everything on the fork.
This is fabulous. I used large Tiger Shrimp, ground Chipotle Chili peppers (a new spice by McCormick) and Cajun Sunshine hot sauce. Very tasty, not too spicy and super filling. I think it would be good with scallops as well. The March 2010 issue of CL has been one of my favs.
I didn't have polenta, but corn meal worked just fine. I also used a jalapeno pepper to spice it up since I had one on hand. I also added spinach to round out the veggie colors. It made a great dinner, and lunch leftovers.
This was really good. Made to recipe with 20-min grits and accidentally double the parm -- so can't imagine how much that mistake popped up the already-high 510 calories/serving. For the heat "options" used chipotle Tabasco & crushed red pepper with a bottle of regular Tabasco on the table. Served with greens from CL's black-eyed pea with collard. Great supper.
This recipe is very tasty however it does not reflect an authentic approach to shrimp and grits. Since we have moved to South Carolina I have had the opportunity to enjoy some very good shrimp and grits and 1) there is always gravy involved while this recipe does not make any and 2) authentic shrimp and grits does not contain tomatoes. All of that said, I did enjoy the shrimp and veg and I would make those again, however I would serve with rice and save the grits for another time.
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