Sauteed Shrimp with Grits
![Sauteed Shrimp with Grits](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTMwMTQsInB1ciI6ImJsb2JfaWQifX0=--2c49168c9abddb7ba17e2fd105cd606349c9d915/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_5ed83f949fd6c4764aa8.jpg)
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | cup |
grits
uncooked |
|
4 | ounces |
velveeta cheese
cubed |
|
1 | pinch |
cayenne pepper
|
*
|
1 | tablespoon |
butter
|
|
1 | tablespoon |
olive oil
|
|
1 | teaspoon |
bacon drippings
|
|
½ | large |
sweet red bell peppers
sliced |
|
½ | large |
green bell peppers
sliced |
|
½ | cup |
sweet vidalia onions
sliced |
|
1 | clove |
garlic
minced |
|
1 | large |
tomatoes
ripe, diced |
|
1 | pound |
shrimp
large, peeled and deveined |
|
1 | tablespoon |
lemon juice
fresh |
|
1 | dash |
red hot pepper sauce
optional |
*
|
1 | x |
salt and black pepper
to taste |
*
|
⅓ | cup |
scallions, spring or green onions
thinly sliced |
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
237 | ml |
grits
uncooked |
|
115.6 | ml/g |
velveeta cheese
cubed |
|
1 | pinch |
cayenne pepper
|
*
|
15 | ml |
butter
|
|
15 | ml |
olive oil
|
|
5 | ml |
bacon drippings
|
|
0.5 | large |
sweet red bell peppers
sliced |
|
0.5 | large |
green bell peppers
sliced |
|
118 | ml |
sweet vidalia onions
sliced |
|
1 | clove |
garlic
minced |
|
1 | large |
tomatoes
ripe, diced |
|
453.6 | g |
shrimp
large, peeled and deveined |
|
15 | ml |
lemon juice
fresh |
|
1 | dash |
red hot pepper sauce
optional |
*
|
1 | x |
salt and black pepper
to taste |
*
|
79 | ml |
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.