Panseared Grits With Spiced Shrimp And Bacon

* Exported from MasterCook *

Panseared Grits With Spiced Shrimp And Bacon

Recipe By : TOO HOT TAMALE
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 Teaspoon salt
1/2 Teaspoon freshly ground black pepper
2 Teaspoons ground cumin
1 Teaspoon paprika
1 Teaspoon cayenne
10 Medium shrimp in the shell -- (10 ounces) washed
(10 to 12)
2 Tablespoons olive oil
2 red jalapeno chiles -- stemmed, seeded,
and julienned
2 green jalapeno chiles -- stemmed, seeded,
-- And Julienned
1 Bunch green onions -- trimmed and thinly
-- Sliced On The Diagon
4 garlic cloves -- thinly sliced
2 Limes -- Juiced
Grits:
3/4 Cup grits
1/2 Teaspoon sea salt
3 3/4 Cups boiling water
4 Slices bacon -- thinly sliced

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


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