shrimp and grits get a spicy twist with pepper jack cheese melted into the creamy grits
Ingredients
- kosher salt
- 1 cup quick-cooking grits
- 4 tablespoons unsalted butter
- 3/4 cup shredded pepper jack cheese about 3 ounces
- 1 lb large shrimp peeled and deveined
- 1/2 teaspoon cayenne pepper
- 2 stalks celery chopped
- 1 green bell pepper chopped
- 3 cloves garlic minced
- 4 scallions thinly sliced (white and green parts separated)
- 1 tomato chopped
- juice of 1/2 lemon
Instructions
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bring 4 cups water to a boil in a medium saucepan; add 1/2 teaspoon salt.
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slowly whisk in the grits.
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reduce the heat to a steady simmer and cook, whisking occasionally, until thickened, about 5 minutes.
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whisk in 1 tablespoon butter and the cheese until melted.
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season with salt.
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set aside and cover to keep warm.
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meanwhile, season the shrimp with salt and the cayenne.
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heat a large nonstick skillet over medium high heat; add 1 tablespoon butter.
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add the shrimp and cook until opaque and lightly browned around the edges, about 2 minutes per side.
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remove to a plate.
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add 1 tablespoon butter, the celery, bell pepper, garlic, scallion whites and a pinch of salt to the skillet.
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cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes.
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add the tomato and cook until the pieces just start softening, about 1 minute.
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return the shrimp to the skillet along with the lemon juice, 2 tablespoons water and the remaining 1 tablespoon butter.
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cook, tossing to coat, about 1 minute.
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season with salt.
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top each serving of grits with the shrimp and scallion greens.
i used these items to make this dish:
CAST IRON SKILLET
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