4 scallions, thinly sliced (white and green parts separated)
1 tomato, chopped
Juice of 1/2 lemon
6 strips bacon (optional)
Salt
Instructions
Bring 4 cups water to a boil in a medium saucepan. Add 1/2 tsp. salt.
Slowly whisk in the grits. Reduce heat to a steady simmer and cook,
whisking occasionally, until thickened, about 5 minutes. Whisk in 1
Tbl. butter and the cheese until melted. Season with salt. Set aside
and cover to keep warm
Season the shrimp with salt and cayenne. (We put the shrimp into a
plastic bag with salt and cayenne and shook it up to cover
completely.) Heat a large nonstick skillet over medium-high heat. Add
1 Tbl. butter. Add shrimp and cook until opaque and lightly browned
around the edges, about 2 minutes per side. Remove to a plate.
Fry the bacon separately until crisp. Reserve 2 Tbl. bacon grease and
chop the cooked bacon to add later. Add 1 Tbl. butter, the bacon
grease, the celery, bell pepper, garlic, scallion whites and a pinch of
salt to the skillet. Cook, stirring occasionally, until the vegetables are
crisp tender, about 4 minutes. Add the tomato and cook until the
pieces just start to soften, about 1 minutes.
Return the shrimp to the skillet with the lemon juice, bacon, 2 Tbl.
water and 1 Tbl. butter. Cook, tossing to coat, about one minute. Top
each serving grits with the shrimp and scallion greens.
Serving
Suggestions
The bacon was not in the original recipe, but we thought it would be a nice addition.
Originally Submitted
6/14/2020
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