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Shrimp and Grits with Spinach and Bacon
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Description
Comfy-cozy Sunday night supper. You need to make this for people you love!
Ingredients
- 12 ounces, weight Cooked Small Shrimp (Peeled And Deveined, With Tails Removed)—If Frozen, Thaw And Drain
- 1-½ cup Grits (not Fast Cooking)
- 4-½ cups Water
- 2-½ teaspoons Kosher Salt, Divided
- 4 strips Bacon, Crispy And Crumbled
- ⅓ cups Chopped Bell Pepper (red Is Especially Nice)
- 10 ounces, weight Baby Spinach, Washed And Dried
- 1 clove Garlic, Minced
- ½ teaspoons Black Pepper
- ¼ teaspoons Cayenne Pepper
- 1-½ cup Shredded Sharp Cheddar Cheese
- 2 Tablespoons Olive Oil
Preparation
Bring water to a boil in a 3-quart saucepan. Stir in grits and 2 teaspoons salt. Continue stirring and simmer until thick, about 4-5 minutes.
In a large frying pan, heat olive oil and saute peppers until soft. Add spinach and garlic and saute just until the spinach is wilted. Add shrimp and cook through. Stir in crumbled bacon. Sprinkle with remaining salt, pepper and cayenne.
To serve, spoon grits into a bowl, top with shredded cheddar, then top with the shrimp and spinach mixture.
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2 Comments
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janiece on 3.6.2010
I’ve never had much luck cooking grits – I’m just grits impaired I guess! But this recipe is going to make me try again!
Tea Drinker on 3.5.2010
I enjoyed this recipe! I did, however, add about 1/3 stick of butter and added 3-4 pieces of cooked crumbled bacon to the grits.