Recipe - Panseared Grits With Spiced Shrimp And Bacon

One fourth teaspoon Salt
One half teaspoon Freshly ground black pepper
2 teaspoon Ground cumin
1 teaspoon Paprika
1 teaspoon Cayenne
10 md Shrimp in the shell; (10
ounces) washed (10 to 12)
2 tablespoon Olive oil
2 Red jalapeno chiles;
stemmed, seeded, and
julienned
2 Green jalapeno chiles;
stemmed, seeded, And
Julienned
1 bn Green onions; trimmed and
thinly Sliced On The Diagon
4 Garlic cloves; thinly cut or sliced up
2 Limes; Juiced

GRITS
Three fourths cup Grits
One half teaspoon Sea salt
3 Three fourths cup Boiling water
4 sl Bacon; thinly cut or sliced up

Panseared grits: 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
8x8inch 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 servings 10/5/96 show Copyright, 1996, TV FOOD
NETWORK, G.P., All Rights Reserved
Recipe By : TOO HOT TAMALE

Posted to MCRecipe Digest V1 #263

Date: Sun, 27 Oct 1996 15:13:04 0600

From: Pat Asher asher@mcs.com