Today's little tasty treat from Kat, who posted up this one up last week and looked so damned good I just HAD to share it. The recipe looks pretty solid as is. She told me she got it from the Food Network so we can always have fun with this too.
TPC NOTE: You can do this recipe as is, or spice up the shrimp with a little red pepper flakes or a little hot sauce. And how about just a pinch full of some chopped/minced fresh Jalapeno Peppers to sprinkle on top at the end. And for the Grits, feel free to substitute some Parmesan Reggiano (you KNOW how I love that stuff) or maybe even a cheese you're fond of...you know the rule...test...taste....and have fun.....OK Let's prep....
Here's What You Need:
4 cups water
Salt and pepper
1 cup stone-ground grits
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced scallions
1 large clove garlic, minced
Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.
Thanks Kat! This really looks awesome!
WINE NOTE: OK...I'm going a little crazy here. The call is for champagne. I mean come on. Shrimp?...Champagne? Hello?? Couldn't ask for a better pair. The chill and crispness of the bubbly cuts into a little of the heaviness of the meal. Just delightful I'd say.
Until we do this again....Keep those recipes coming in!
Enjoy....Have Fun...and Eat Well!
TPC
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