Panseared Grits With Spiced Shrimp And Bacon

God seeks and values the gifts we bring Him – gifts of praise, thanksgiving, service, and material offerings. In all such giving at the altar we enter into the highest experiences of fellowship. But the gift is acceptable to God in the measure to which the one who offers it is in fellowship with Him in character and conduct; and the test of this is in our relationships with our fellow men. We are thus charged to postpone giving to God until right relationships are established with others. Could the neglect of this be the explanation of the barrenness of our worship? (Matt. 5:24)

G. Campbell Morgan

CATEGORY	CUISINE	TAG	YIELD
Grains			2	Servings

INGREDIENTS

1/4	t	Salt
1/2	t	Freshly ground black pepper
2	t	Ground cumin
1	t	Paprika
1	t	Cayenne
10		Shrimp in the shell, 10
		ounces washed 10 to
		12
2	T	Olive oil
2		Red jalapeno chiles
		stemmed seeded and
		julienned
2		Green jalapeno chiles
1		Green onions, trimmed and
		thinly Sliced On The
		Diagon
4		Garlic cloves, thinly sliced
2		Limes, Juiced
3/4	c	Grits
1/2	t	Sea salt
3 3/4	c	Boiling water
4		Bacon, thinly sliced

INSTRUCTIONS

Panseared grits: In a medium saucepan, stir the grits and salt into
the boiling water. Reduce the heat and simmer, covered, for about 10
minutes, stirring occasionally. Remove from the heat and pout into a
buttered 8x8-inch dish. Let cool until firm. Remove from the dish and
cut into quarters. Fry the bacon in a large heavy skillet over medium
heat. With slotted spoon, remove the bacon and drain on paper towels,
reserving the fat in the pan. In the same skillet, sear the quartered
grits over high heat until golden on both sides. With a spatula,
transfer to a platter. Combine the salt, pepper, cumin, paprika, and
cayenne in a bowl. Add the shrimp and toss to coat evenly. Wipe the
skillet clean and heat the olive oil over high heat. Saute the shrimp
1 to 2 minutes. Toss in the jalapenos, green onion, garlic and
reserved bacon and cook 1 minute longer. Remove from heat and stir in
the lime juice. Scatter over the seared grits and serve. Yield: 2 to  4
servings 10/5/96 show Copyright, 1996, TV FOOD NETWORK, G.P., All
Rights Reserved Recipe By : TOO HOT TAMALE  Posted to MC-Recipe Digest
V1 #263  Date: Sun, 27 Oct 1996 15:13:04 -0600  From: Pat Asher
<asher@mcs.com>

A Message from our Provider:

“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 372 Calories From Fat: 133 Total Fat: 15.1g Cholesterol: 0mg Sodium: 653mg Potassium: 231.9mg Carbohydrates: 54.6g Fiber: 3g Sugar: 1.3g Protein: 6.5g