Panseared Grits With Spiced Shrimp Bacon

Ingredients

1/4 tsp salt 1/2 tsp freshly ground black pepper 2 tsp ground cumin 1 tsp paprika 1 tsp cayenne 10 medium shrimp in the shell -- (10 1 ounces) washed 1 (10 to 12) 2 tbsp olive oil 2 red jalapeno chiles -- 1 stemmed, seeded, 1 and julienned 2 green jalapeno chiles -- 1 stemmed, seeded, 1 and julienned 1 bunch green onions -- trimmed and 1 thinly 1 sliced on the diagon 4 garlic cloves -- thinly 1 sliced 2 limes -- juiced 1 grits: 3/4 cup grits 1/2 tsp sea salt 3 3/4 cup boiling water 4 slice bacon -- thinly sliced

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Preparation
 
Panseared grits: In a medium saucepan, stir the grits and salt into
the boiling water. Reduce the heat and simmer, covered, for about 10
minutes, stirring occasionally. Remove from the heat and pout into a
buttered 8x8-inch dish. Let cool until firm. Remove from the dish and
cut into quarters. Fry the bacon in a large heavy skillet over medium
heat. With slotted spoon, remove the bacon and drain on paper towels,
reserving the fat in the pan. In the same skillet, sear the quartered
grits over high heat until golden on both sides. With a spatula,
transfer to a platter. Combine the salt, pepper, cumin, paprika, and
cayenne in a bowl. Add the shrimp and toss to coat evenly. Wipe the
skillet clean and heat the olive oil over high heat. Saute the shrimp
1 to 2 minutes. Toss in the jalapenos, green onion, garlic and
reserved bacon and cook 1 minute longer. Remove from heat and stir in
the lime juice. Scatter over the seared grits and serve. Yield: 2 to
4 servings 10/5/96 show Copyright, 1996, TV FOOD NETWORK, G.P., All
Rights Reserved

Recipe By : TOO HOT TAMALE

From: Pat Asher <[email protected]> Date: Sun, 27 Oct 1996 15:13:04
~0600

 

 
Servings: 2

 

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