Southwestern Shrimp and Grits
- Yield: 4 servings
- 1cup uncooked quick grits
- 1cup shredded cheddar cheese
- 2tablespoons butter
- 1tablespoon ground cumin
- 2teaspoons ancho chile powder
- 1/2teaspoon cayenne pepper
- 1/2teaspoon coarse salt
- 1/4teaspoon freshly ground pepper
- 1pound medium shrimp, peeled and deveined
- 2tablespoons olive oil
- 4cloves garlic, minced
- 2 to 3-- fresh jalapenos, seeded and thinly sliced
- 3/4cup sliced fresh mushrooms
- 5 to 6medium tomatoes, seeded and chopped
- 8-- green onions (white and pale green parts only), thinly sliced on the diagonal, plus additional
- 6slices bacon, cooked and crumbled
- 1 1/2tablespoons fresh lime juice
- 1/2cup chicken broth
For the grits:
- Cook the grits according to package directions.
- Add the cheese and butter to the cooked grits, and stir to combine.
- Set aside and keep warm.
For the shrimp:
- Combine the cumin, chile powder, cayenne, salt and pepper in a medium bowl. Add the shrimp and toss to coat.
- Heat the olive oil in a large skillet over medium heat. Add the shrimp, any of the extra spice mixture and the garlic. Saute until the shrimp turn pink and are cooked through; remove to a bowl and set aside.
- Add the jalapenos, mushrooms and tomatoes to the skillet, and cook for 5 to 10 minutes. Stir in the shrimp, green onions and bacon, and cook for 1 minute. Add the lime juice and broth and heat through.
- Serve the shrimp over the grits and garnish with the additional sliced green onions.
Recipe reprinted with permission from The Junior League of Houston, Inc., Peace Meals, a Book of Recipes for Cooking and Connecting (The Junior League of Houston, Inc., 2008)