- 3 cups 1% low-fat milk
- 1 cup water
- 1 tablespoon butter
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1 cup uncooked quick-cooking grits
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 4 slices applewood-smoked bacon
- 1 pound peeled, deveined large shrimp
- 1 cup thinly vertically sliced white onion
- 2 cups grape tomatoes, halved
- 1 teaspoon hot pepper sauce or chopped chipotle chile, canned in adobo sauce
- 1/8 teaspoon ground or crushed red pepper
- 1/4 cup green onion strips
- 1. Combine milk, water, butter, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a saucepan over medium-high heat. Bring to a simmer; gradually add grits, stirring constantly with a whisk. Reduce heat to medium; cook 4 minutes or until thick, stirring occasionally. Remove from heat; stir in cheese.
- 2. While grits cook, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings; crumble bacon. Add shrimp to drippings in pan; cook 2 minutes on each side or until done. Remove shrimp from pan. Add white onion to pan; sauté 1 minute. Stir in bacon, tomatoes, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper; sauté 2 minutes, stirring occasionally. Add shrimp, pepper sauce, and red pepper; cook 1 minute or until shrimp are heated. Serve over grits; sprinkle with green onions.
Serves 4 (unless one of those four is Matt)
I think preparing it as written makes is super hot. I half the hot sauce and red pepper and it's still plenty hot. I don't typically have peppers in adobo sauce, so I just use Tabasco or Texas Pete. And I typically use cheddar instead of parmesan. You can get the raw, deveined, peeled shrimp (frozen) at Walmart (I know, I know... I'm so two faced.) And if I don't have green onion, I just leave it out. It's still super tasty. (And I leave the tomatoes out of Matt's part.)
For a printable version, click HERE.
Hope you like it. Let me know if you try it.