1 <<--grits-->>
3/4 cup grits
1/2 tsp sea salt
3 3/4 cup boiling water
4 slice bacon, thinly sliced
1 <<--panseared grits, recipe above--, >>
1/4 tsp salt
1/2 tsp freshly ground black pepper
2 tsp ground cumin
1 tsp paprika
1 tsp cayenne
10 to 12 ozs medium shrimp in the she, ll, washed
2 tbsp olive oil
2 red jalapeno chiles, stemmed, seed, ed, and jul
2 green jalapeno chiles, stemmed, se, eded, and jul
1 bunch green onions, trimmed and thinly s, liced on the diag
4 garlic cloves, thinly sliced
1 juice of 2 limes
A Recipe for
Panseared Grits With Spiced Shrimp & Bacon (T
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
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 |
This Recipe for Panseared Grits With Spiced Shrimp & Bacon (T is one of thousands in the Recipes-to-go Meat Cookbook.
sing Sage: |
If you enjoy this Panseared Grits With Spiced Shrimp & Bacon (T Recipe - you should enjoy the recipe collections you can find on the websites below:
It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
| Robert Fuoss |
Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
| Jim Fiebig |
This is a recipe for Panseared Grits With Spiced Shrimp & Bacon (T from the recipe cookbook of Recipes-to-go (Meat)
Never eat more than you can lift. |
| Miss Piggy |
Herb Tip |
Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans. |
| Fred Allen |
Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
| St Frances de Sales |
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.
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 serving
Preparation Time: TOO H
Serves: 2
Panseared Grits With Spiced Shrimp & Bacon (T Recipe brought to you by Recipes To-Go