Spicy Shrimp and Jalapeño Cheese Grits

Troutbum82

Twelve Pointer
Threw this together last night
d96879f275d178804aabe5206f9d3ea7.jpg
 

Troutbum82

Twelve Pointer
So is there a recipe


Spicy Shrimp

2-2 1/2 lbs. Jumbo Shrimp, unpeeled (20) shrimp to a pound)

one stick of butter
4 ounces of Vegetable Oil
2 ounces Worcestershire Sauce (more to taste)
1 tablespoons ground Black Pepper
1/4 teaspoons of ground Rosemary
¼ teaspoon crushed red pepper
¼ teaspoon Thyme
1 Lemon, sliced
Crystal Hot sauce (to taste)
½ teaspoon of Salt
1 clove of crushed Garlic
Preheat oven to 400 degrees. Melt butter/margarine with oil in saucepan. Add remaining ingredients. Mix and simmer briefly. Place shrimp into a 9 X 13 glass baking dish and pour the sauce over it stirring well. Cook at 400 degrees for 15-20 minutes, turning once.
Or cook on medium high heat in a cast iron skillet (my preferred method)

Jalapeño Cheese Grits

2 tablespoons unsalted butter
2 jalapeños, seeded and diced
2 cloves garlic, minced
2 cups whole milk
2 cups water
1 teaspoon Kosher salt
1 cup uncooked yellow grits
2 cups (8 ounces) grated Colby-Jack cheese

In a medium saucepan, melt the butter on medium-low and add the a jalapeños. While stirring occasionally, cook until softened and fragrant, about 5 minutes. Add the garlic and cook for 30 more seconds. Remove the jalapeños and garlic from the pot.
Pour into the pot the milk and water, add the salt, then turn the heat to high. When the liquid comes to a boil, turn the heat down to low, add the grits, and stir until thick and creamy, about 5-8 minutes.
After the grits are done, stir in the cheese, jalapeños, garlic, and stir until the cheese has melted. Taste and add more salt if needed.


Or serve over steamed white rice with lots of hunks of fresh French Baguettes..sopping is a must with this meal.
 
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