Monday, October 31, 2011

Shrimp and Jalapeno Cheese Grits

One thing I don't really discuss on the blog is my love of food.  I love to try new restaurants, and I love to try new recipes, too.  When I saw this image along with the recipe on Amy's Sincerely Yours Blog, I knew I had to try it.  And, isn't she a great photographer~

It was so, so good!  Here is Amy's recipe.  I've tweaked the instructions a bit based on what worked best for me.  All ingredients are the same, though.

Step One: Bacon

6-8 strips of thick cut hickory smoked bacon
1/4 c. brown sugar
Freshly ground black pepper

Pre-heat over to 400 degrees.  Lay bacon flat on a baking sheet.  Sprinkle with brown sugar and pepper.  Bake for 15 minutes, then remove from oven and turn oven off.  Pour the grease drippings off; you will need them for the grits.  Set bacon aside.  You will crumble it later and sprinkle on top of the dish.  While the bacon is cooking, start chopping your vegetables for Step 3: Shrimp.

Step 2: Grits

1 cup instant grits, uncooked (you can find it next to the oatmeal at the grocery store)
4 cups water
1/4 cup unsalted butter (that's 1/2 stick)
1 tsp. salt
1 tbsp. garlic powder
12 oz. mild Mexican Velveeta, cut into small cubes
3 jarred jalapeno rings, minced

Turn the oven back on to 350 degrees.  Bring water to boil.  Add salt and butter.  Once butter is melted, add grits.  Stir constantly for about 2 minutes.  Reduce heat to low and stir in the cheese until completely melted.  Add garlic powder and jalapenos.  Bake in a greased dish at 350 for approximately 30 minutes.  You can use individual dishes or a 9x13 glass baking pan.

Step 3: Shrimp

2 tbsp. bacon drippings
1 tbsp. unsalted butter
1 tsp. olive oil
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
2 cloves of garlic, minced
1 tbsp. Creole (Cajun) seasoning
1/2 cup - 1 cup dry white wine (sauvignon blanc)
1 pound fresh shrimp, peeled and de-veined (you can buy them this way at the grocery; I suggest small to medium shrimp)
1 tbsp. fresh squeezed lemon juice
2 tbsp. fresh minced chives

Chop veggies (peppers and chives) and take tails off of shrimp while bacon is cooking.  Heat bacon drippings, butter and oil in a metal skillet over medium heat.  Add Creole seasoning, garlic and red and yellow bell pepper until peppers start to soften.  Add wine and increase to medium-high heat.  Once it starts to simmer, stir in the shrimp.  Cook until the shrimp are firm, stirring frequently.  Remove from heat and add lemon juice and chives. 

Step 4: Serving:

Spoon shrimp mixture over bowls of grits.  Top with bacon crumbles and enjoy.  It is delicious!!!

Check out the Sincerely Yours blog for more pictures and other recipes!

And, just for fun...I always try to make sure my house is "tidy" before posting pictures, but just so you know, this is what my kitchen looks like when I'm in the middle of cooking~

Just keeping it real, people!  Happy November!

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