Hot Shrimp Delicacy Paired with Cheesy Grits
Cranking Up the Heat with Spicy Shrimp and White Cheddar Grits
Buckle up, folks! We're diving into a fiery, Southern-style feast that'll have your taste buds dancing with joy. This zesty twist on classic grits, known as Spicy Shrimp and White Cheddar Grits, is an absolute favorite for those who can't get enough of the heat. Want a larger kick? We won't hold back!
- Servings: 4 to 6 mouths eager for a blast of flavor
- Difficulty: A breeze, even for weekend chefs
- Prep Time: 25 minutes of hell-raising culinary action
Ingredients (Fuel for the Flavor Cannon)
- 2 tablespoons of sizzling hot, unsalted butter (that's 1/4 stick for ya)
- 2 1/4 cups of steaming milk
- 1 teaspoon of salty flavor
- 1/2 teaspoon of villainous hot sauce
- 1 minced clove of garlic, ripe and ready to join the party
- 1 cup of quick-cooking white grits, uncooked, and ready to boil
- 5 ounces of sharp, shredded white cheddar cheese, melt-in-your-mouth goodness
- 4 slices of smoky applewood-bacon, crispy and waiting to be crumbled
- 1 cup of onion, thinly sliced for added texture
- 1 pound of large shrimp, peeled, deveined, and eager to be seasoned
- 2 cups of grape tomatoes, halved and readied for battle
- Freshly ground black pepper to taste, for those who like a hint of refinement
- 1 to 2 tablespoons of chopped chipotles in adobo sauce, if you really want to set your mouth on fire
- 1/4 cup of reduced-sodium chicken broth
- 1/8 teaspoon of crushed red pepper flakes, come on, let's kick it up a notch
- 1/4 cup of sliced green onions, garnish with pride
Instructions
- Blend the heat with these steps:
- In a pot with lid, bring butter, milk, 3/4 teaspoon salt, hot sauce, and minced garlic to a rolling boil over medium-high heat.
- Gradually whisk in the grits, then reduce heat to medium-low, and let them simmer, stirring occasionally, for 10 to 15 minutes or until thickened.
- Stir in cheese and the remaining tablespoon of butter until melted.
- Cook the bacon in a large nonstick skillet over medium heat until it's ready to be shattered into crispy crumbles. Remove bacon from the pan, reserving 2 teaspoons of drippings.
- Add the onion to the pan and cook for 2 minutes, just enough time to soften it slightly. Then, add the shrimp to the pan. Cook until the shrimp turns pink and firms up, usually about 3 minutes.
- Stir in the bacon, tomatoes, remaining 1/4 teaspoon of salt, black pepper, chipotle chili with sauce, red pepper flakes, and broth. Cook until mixture comes to a simmer, around 3 minutes more. Serve over the grits; sprinkle with green onions.
Variations
- Maximize the Heat Level: Use more chipotle or red pepper flakes if you're into self-torture.
- Add More Bacon: Use more bacon and sautéed onions for double the crunch and flavor.
- Transform it into Cajun-Style: Add more Cajun seasoning and possibly some diced bell peppers for added crunch and zest.
- Uncategorized from the given list of words, the recipe includes an optional ingredient: 1 to 2 tablespoons of chopped chipotles in adobo sauce, for those who truly desire a fiery experience.
- Under the 'Ingredients' section, the recipe call for 1 pound of large shrimp, which is added to the onion in a large nonstick skillet, along with bacon, tomatoes, and other spices.
- The instructions for cooking the grits mention that they should be simmered for 10 to 15 minutes or until thickened, and then cheese and the remaining butter are stirred in until melted.
- The yield of the recipe is 4 to 6 servings, as stated under the 'Servings' section, making it perfect for a group of hungry individuals craving spicy Shrimp and White Cheddar Grits.
