dimanche, mars 28, 2010

smoky shrimp and cheesy grits

This is the closest we've ever been to channeling Paula Deen.

I say that because Leo tried to add butter to the grits, until I pointed out that shrimp + bacon + cheese = a cholesterol trifecta. We did serve it with a beautiful organic garden salad.

Total time:
20 minutes
Serves: 4

1 cup instant grits
1/2 cup sharp cheddar cheese, shredded
4 slices bacon
1 lb raw shrimp, peeled and deveined
2 plum tomatoes, chopped (or 3/4 cup diced canned organic tomatoes)
2 scallions, thinly sliced
1/2 tsp kosher salt
Smoky Chipotle Tabasco sauce, to taste

  1. In a skillet, brown 4 slices bacon over medium-high heat. Remove from pan, place on paper towels and cool. Crumble.
  2. Prepare grits. Add salt and cheese. Stir until well combined.
  3. Add shrimp and tomatoes to the bacon fat already in the skillet; cook until the shrimp are opaque, 3 to 5 minutes. Stir in scallions and bacon.
  4. Serve over the grits.
  5. Add Tabasco sauce to taste.
Adapted from Smoky Shrimp and Grits by Kate Merker and Sara Quessenberry, Real Simple, April 2010

1 commentaire:

Anonyme a dit…

um, i was promised a picture :-) ~nolie