"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Jalapeno Shrimp and Killer Grits Recipe

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This recipe for Jalapeno Shrimp and Killer Grits, by , is from The Best of Friends' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rona Watts
Added: Friday, July 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb shrimp, peeled & deveined
1 lime, juiced
1 ear corn
5 slices smoked bacon, cut into pieces
4 Tbsp butter, divided
1 clove garlic, minced
1 1/2 cups half & half
1 cup chicken broth
1/2 cup water
3 green onion, chopped
1 tsp crushed red pepper
1/2 tsp ground black pepper
1 cup quick cooking grits
1/2 cup grated parmesan cheese
1 lg Vidalia onion, chopped
1 Jalapeno pepper, seeded, finely chopped
2 Tbsp fresh chopped parsley

Directions:
Directions:
Clean and rinse shrimp, drain well. Then add lime juice and set aside. Cut the corn kernals from the ear and set aside.
In a frying pan over medium heat, cook bacon. Remove bacon and set aside. Discard all but 1 Tbsp of bacon dripping and reserve in frying pan.
In a sauce pan over medium-high heat, melt 2 Tbsp of butter. Add garlic and saute 1 to 2 minutes. Do not let garlic turn brown. Add half and half, chicken broth and water. Bring to a low boil. add reserve bacon and corn kernals, green onion, red pepper, black pepper, then stir in grits. Cook until grits are done. Add more water if necessary for desired consistancy. Stir in Parmesan Cheese.
Place the fry pan with bacon drippings over medium-high heat. Add the vidalia onion to the pan and cook until golden. Push the onion to the side of pan and melt 2 Tbsp butter in the center of pan. Add jalapeno and shrimp with the lime juice. Toss until shrimp are pink and then toss with parsley.
Serve the shrimp over grits.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Habanero pepper may be used instead of Jalapeno if you like it hotter.

 

 

 

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