Spicy Shrimp and Grits
D. Rattray
At a Glance
Course : Entree, Lunch
Special : Easy, Egg-Free
Type of Prep : Boil, Sauté, Simmer
Cuisine : Southern, U.S. Regional
Occasion : Family Dinner, Kentucky Derby, Mardi Gras, New Year's, Valentine's Day
A delicious version of shrimp and grits, this one is made with tomatoes, green onions, and mushrooms. Serve over savory creamy grits or your favorite cheese grits or grits cakes.
INGREDIENTS:
- 4 slices bacon, diced
- 6 to 8 ounces sliced fresh mushrooms
- 1 1/2 pounds shrimp, peeled and cleaned
- 1/2 cup sliced green onions
- 1 tablespoon chopped fresh parsley
- 1 can (14 1/2 ounces) diced tomatoes
- 1/2 teaspoon Creole seasoning
- dash garlic powder
- 1/4 teaspoon ground black pepper
- salt, to taste
- dash ground cayenne pepper or Tabasco, optional
PREPARATION:
In a large skillet, cook bacon until cooked but not crisp; add mushrooms. Sauté mushrooms until just tender, adding a little oil or butter if needed; add shrimp and cook, stirring, for 1 minute. Add green onions and parsley; continue cooking for about 1 minute. Add tomatoes, Creole seasoning, and a dash of garlic powder. Bring to a boil and simmer for about 1 to 2 minutes, or until shrimp is cooked through and liquid has reduced and slightly thickened. Taste and pepper, salt, and cayenne, to taste.
Serves 4.
Serve with Creamy Grits
or Havarti Grits.
Serves 4.
Serve with Creamy Grits
or Havarti Grits.
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