Smokey Shrimp and Grits
Ingredients:
Smokey Shrimp
- 1 pound shrimp, peeled and deveined
- 6 slices bacon, fried crisp and drained
- Juice of one lemon
- 2 tablespoons chopped fresh parsley
- 1 cup thinly sliced green onions
- 1 large garlic clove, minced
- 2 tablespoons Extravaganzo Red Chili Culinary Oil
Grits
- 1 tablespoon butter
- 2 tablespoons finely diced onion
- 1⅔ cup chicken stock
- 2 tablespoons half & half
- ½ cup stone-ground grits (not quick cook)
- 2 tablespoons low-fat cream cheese
- ¼ teaspoon salt
- fresh ground pepper
- ¼ cup Parmesan cheese
- ¼ cup green onions, sliced
Instructions:
Grits
- Melt butter over medium heat and sauté onion until translucent. Add chicken stock and half & half and bring to a boil. Whisk in grits and reduce heat. Cover and simmer for 15 minutes.
- Add cream cheese, salt, and pepper, and stir until cheese melts. Stir in Parmesan Cheese and green onions. Cover and keep warm.
Shrimp
- Cook the bacon until crisp; drain on paper towel.
- Heat 2 tablespoons Extravaganzo Red Chili Culinary Oil in a large skillet; add shrimp and cook just until they turn pink — do not overcook.
- Stir in the garlic and green onions and cook another 30 seconds to 1 minute. Stir in bacon, parsley and drizzle with lemon juice. Remove from heat.
- To serve, spoon over grits.
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