When you're in the market for a quick and easy dinner, it's impossible to go wrong with Shrimp and Grits. I know for a fact this version took a little less than 20 minutes from start to finish although I'd best fess up and admit I had some help in the kitchen.
While I lined up the ingredients and got the grits on, Big Guy cleaned the shrimp and sliced the green onions for a garnish. After that, it all came together very quickly - lovely creamy cheesy grits with a touch of heat from pepperjack cheese all smothered in tender shrimp with sauteed onions and hot little pearl tomato bombs that explode with all manner of great flavor. Of course the hot pepper sauce and spicy red pepper flakes are just the icing on the cake so to speak.
While we've had the pleasure of enjoying other versions of the dish in the past, this one from Cooking Light is every bit as good.
Other versions on this site...
Quick ‘N Easy Shrimp and Grits (adapted from Cooking Light)
3 cups milk
1 cup water
1 tablespoon butter
1/4 teaspoon of salt, plus 1/4 teaspoon more
1/4 teaspoon pepper
1 cup quick cooking grits
1/2 cup cubed pepperjack cheese
4 slices bacon, diced
1 pound peeled and deveined shrimp (I used 16-20’s)
1 cup thinly sliced onion
2 cups grape tomatoes
1 teaspoon hot pepper sauce
1/4 teaspoon red pepper flakes (or less)
1/4 cup slivered green onions for garnish
In a medium saucepan, heat milk, water, butter, salt and pepper over medium high heat until simmering. Whisk in grits, adding gradually and whisking constantly. Reduce heat to medium low and cook until thick – about 4 minutes. Stir often to prevent sticking. Take pot off the heat and whisk in cheese. Add remaining quarter teaspoon of salt. Cover pot and keep warm until needed.
In a large sauté pan, cook bacon until crisp. Remove bacon from the pan, leaving drippings. Add shrimp and cook until firm and pink – about 2 minutes. Remove from pan and set aside with bacon. Add sliced onion and sauté for 1 minute. Stir in grape tomatoes, pepper sauce and pepper flakes and sauté for another minute. Add shrimp and bacon back to the pan and cook until shrimp are heated. Serve over grits and garnish with green onions. Makes 4 servings.
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