Sauteed Shrimp with Grits
This rib-sticking dish was given to me by a Southern relation.
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.
