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Categories:
unsalted butter milk salt hot sauce garlic white grits Cheddar cheese bacon onion shrimp grape tomatoes freshly ground black pepper chipotles chicken broth red pepper green onions
Viewed: 27 - Published at: 4 years agoIngredients
- 2 tablespoons unsalted butter (1/4 stick)
- 2 1/4 cups milk
- 1 teaspoon salt
- 1/2 teaspoon hot sauce
- 1 garlic clove, minced
- 1 cup uncooked quick-cooking white grits
- 5 ounces shredded sharp white cheddar cheese
- 4 slices applewood-smoked bacon
- 1 cup thinly sliced onion
- 1 pound peeled, deveined large shrimp
- 2 cups grape tomatoes, halved
- Freshly ground black pepper to taste
- 1 to 2 tablespoons chopped chipotles in adobo sauce
- 1/4 cup reduced-sodium chicken broth
- 1/8 teaspoon crushed red pepper flakes
- 1/4 cup sliced green onions
Method
- Bring 1 tablespoon butter, the milk, 3/4 teaspoon of salt, hot sauce, garlic, and 2 1/4 cups water to the boil in a pot with lid over medium-high heat.
- Gradually whisk in the grits and bring to the boil.
- Reduce heat to medium-low, and simmer, stirring occasionally, 10 to 15 minutes or until thickened.
- Stir in the cheese and the remaining 1 tablespoon of butter until melted.
- Meanwhile, cook the bacon in a large nonstick skillet over medium heat until crisp.
- Remove bacon from pan, reserving 2 teaspoons of the drippings.
- Add the onion to the pan; cook 2 minutes to soften slightly then add shrimp to pan.
- Cook until pink in color and firm, about 3 minutes.
- Stir in the cooked bacon, tomatoes, the remaining 1/4 teaspoon salt, black pepper, chipotle chili with sauce, red pepper flakes, and broth.
- Cook until mixture comes to a simmer, about 3 minutes more.
- Serve over grits; sprinkle with green onions.
