Saturday, October 28, 2017


Shrimp and Grits with BLT Relish


  • 3ears fresh sweet corn, husked
  • 1small red sweet pepper, chopped
  • 214 1/2 ounce cans reduced-sodium chicken broth
  • 2 1/2cups water
  • 1 1/2cups regular hominy grits
  • 1/2teaspoon salt
  • 1/4teaspoon black pepper
  • 3slices bacon
  • 1 1/2cups cherry or grape tomatoes, quartered
  • 1/3cup snipped fresh basil
  • 1/4cup sliced green onions
  • 16ounces medium fresh or frozen shrimp in shells, thawed, peeled and deveined
  • 1 1/2cups shredded Monterey Jack cheesewith jalapeno peppers or Mexican-style four cheese blend (6 ounces)
  • Milk
  • Directions

    1. Line a 3 1/2- or 4-quart slow cooker with disposable liner. Cut corn from cobs. In prepared cooker stir together corn kernels and the next six ingredients (through black pepper). Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours or until grits are tender and mixture is starting to thicken.
    2. For relish, in a large skillet cook bacon over medium heat until crisp. Drain bacon to a paper towel; reserve drippings in skillet. Crumble cooled bacon. In a bowl combine bacon, tomatoes, basil, and green onions. Cover and chill until ready to serve.
    3. Just before serving, in a large skillet cook shrimp in reserved bacon drippings over medium-high heat for 3 to 4 minutes or until shrimp are opaque. Stir shrimp and cheese into grits until cheese is melted. If mixture is too thick, thin mixture with milk to desired consistency. Top servings with relish. If desired, season to taste with additional salt and pepper.

    From the Test Kitchen



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