Spicy Shrimp and Havarti Grits
Ingredients
SHRIMP
4 slices bacon, diced
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
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GRITS
1 cup heavy cream
1 can (1 2/3 cups) chicken broth
1 cup water
4 tablespoons butter
salt and pepper
1 cup quick grits
4 ounces Havarti cheese, shredded or cut in small cubes
Instructions
SHRIMP
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.
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GRITS
Bring heavy cream, chicken broth, and water to a boil in a medium saucepan. Add butter, salt, and pepper. Slowly whisk in grits and reduce heat. Cook 15 to 20 minutes over low heat, stirring frequently.Stir in shredded or cubed Havarti cheese; continue to stir until well blended and cheese has melted. Serve in place of rice with shrimp, pork tenderloin medallions, lamb chops, or other meat or poultry.
Notes
Serve with some fried okra and slaw!!
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