Spicy Shrimp and Grits
Yesterday was our first snow day of the winter, beginning around noon and tapering off by 5:00pm. It started in spurts, but turned into a beautiful wintry day, with big flakes and maybe an inch or two of accumulation. I opened up the blinds in the living room and watched our quiet neighborhood become blanketed in white. That is, until a huge white bakery truck parked right in front of the house, totally blocking my view. Argh.
For dinner, I made spicy shrimp and grits, which somehow seemed fitting for the first snow. If you can't warm up by a roaring fire, try this dish. Hot and spicy, indeed. GC liked it so much, he wanted to send the recipe to the food editor of the local newspaper...
Spicy Shrimp And GritsBon Appétit | November 2007
6 cups water
1 12-ounce can evaporated milk (do not use fat-free)
1-½ cups quick-cooking grits
1- ½ cups (packed) coarsely grated sharp white cheddar cheese5 bacon slices, chopped
2 cups sliced crimini (baby bella) mushrooms (4 to 5 ounces)
1 cup chopped onion
¾ cup chopped green bell pepper
2-¼ cups chopped plum tomatoes, divided
1 pound uncooked large shrimp, peeled, deveined
1 tablespoon hot pepper sauce
Bring water and milk to boil in large saucepan. Gradually whisk in grits. Reduce heat to medium. Simmer until grits are thick, stirring often, about 20 minutes. Mix in cheese; season with salt and pepper.Meanwhile, sauté bacon in large skillet over medium-high heat until crisp. Transfer bacon to paper towels. Add mushrooms, onion, bell pepper, and 1-½ cups tomatoes to drippings in skillet. Sprinkle with salt and pepper. Sauté over medium-high heat until vegetables are tender and sauce is thick, about 12 minutes. Add shrimp, hot sauce, and ¾ cup tomatoes to skillet. Sauté until shrimp are just opaque in center, about 4 minutes.
Spoon hot grits onto plates; top with shrimp and sauce.
Makes 4 servings