| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
2 |
Servings |
INGREDIENTS
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground black pepper |
| 2 |
ts |
Ground cumin |
| 1 |
ts |
Paprika |
| 1 |
ts |
Cayenne |
| 10 |
md |
Shrimp in the shell; (10 ounces) washed (10 to 12) |
| 2 |
tb |
Olive oil |
| 2 |
|
Red jalapeno chiles; stemmed, seeded, and julienned |
| 2 |
|
Green jalapeno chiles; stemmed, seeded, And Julienned |
| 1 |
bn |
Green onions; trimmed and thinly Sliced On The Diagon |
| 4 |
|
Garlic cloves; thinly sliced |
| 2 |
|
Limes; Juiced |
| 3/4 |
c |
Grits |
| 1/2 |
ts |
Sea salt |
| 3 3/4 |
c |
Boiling water |
| 4 |
sl |
Bacon; thinly sliced |
INSTRUCTIONS
GRITS
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:
“Down in the mouth? It’s time for a faith lift”