Sauteed Shrimp with Grits

Name: Sauteed Shrimp with Grits
Yield: 4
Cuisine: Southern Living
Ingredients: grits; velveeta cheese; cayenne pepper; butter; olive oil; bacon drippings; sweet red bell peppers; green bell peppers; sweet vidalia onions; garlic; tomatoes; shrimp; lemon juice; red hot pepper sauce; salt and black pepper; scallions, spring or green onions

Submitted by lynn in ma

This rib-sticking dish was given to me by a Southern relation.

YIELD

4 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

CUP GRITS
uncooked

OUNCES VELVEETA CHEESE
cubed

PINCH CAYENNE PEPPER *

TABLESPOON BUTTER

TABLESPOON OLIVE OIL

TEASPOON BACON DRIPPINGS

LARGE SWEET RED BELL PEPPERS
sliced

LARGE GREEN BELL PEPPERS
sliced

CUP SWEET VIDALIA ONIONS
sliced

CLOVE GARLIC
minced

LARGE TOMATOES
ripe, diced

POUND SHRIMP
large, peeled and deveined

TABLESPOON LEMON JUICE
fresh

DASH RED HOT PEPPER SAUCE
optional *

X SALT AND BLACK PEPPER
to taste *

⅓

CUP SCALLIONS, SPRING OR GREEN ONIONS
thinly sliced

Directions

Prepare grits according to package directions and stir in the cheese and cayenne. Keep warm while preparing shrimp.

In a large sauté pan, heat the butter, oil and bacon drippings over medium-high. Sauté the onion, peppers and garlic for 3 minutes. Add the garlic and tomato and sauté another 2 minutes. Stir in the shrimp, lemon juice and Tabasco (if using); season to taste with salt and pepper. Sauté until the shrimp are pink and just cooked through. Sprinkle with the scallions.

Spread warm grits on a large platter or divide equally on individual serving plates or bowls. Pour shrimp and vegetable mixture over the top.