For the Media
Sauteed Shrimp and Cheese Grits
Grits:
1 1/2 cups chicken broth
1 1/2 cups milk
3/4 cup Jim Dandy® Quick Grits
1/4 teaspoon salt
1 cup shredded Cheddar cheese
Shrimp:
1 cup diced bacon
1 pound medium shrimp, peeled and deveined
1/2 cup thinly sliced green bell pepper strips
1/2 cup thinly sliced red bell pepper strips
2 teaspoons hot pepper sauce, or to taste
Sliced green onion and shredded Cheddar cheese for garnish
To prepare grits, bring chicken broth and milk to a boil in large saucepan. Stir in grits and salt; return to boil. Cover and reduce heat to low. Cook 5 minutes until thickened; stirring occasionally. Stir in Cheddar cheese. Keep warm.
To prepare shrimp, cook bacon in skillet until crisp. Remove from skillet and drain on paper towels; set aside. Drain all but 2 tablespoons drippings from skillet. Add shrimp, peppers and onion; cook until vegetables are tender and shrimp turn pink, about 3 to 5 minutes. Season with hot pepper sauce. Stir in bacon. Serve shrimp mixture over warm cheese grits. Garnish with chopped green onions and shredded Cheddar cheese. Makes 6 servings.