This quintessential Southern dish cooks up in minutes making it an easy dinner for a busy night. A zesty blend of chili powder and spices flavor both the juicy shrimp and the creamy grits, which are also spiked with the heat of jalapeno.
Spicy shrimp and grits
- ¼ tsp chili powder
- ¼ tsp ground cumin
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ⅛ tsp cayenne
- 10 oz raw medium shrimp, peeled, rinsed, and patted dry
- 2 tsp canola or corn oil
- 4 cups fat-free, low-sodium chicken broth
- 2 Tbsp diced red bell pepper
- 1 medium fresh jalapeno, peeled, rinsed, and patted dry seeds and ribs discarded, diced
- 1 cup quick-cooking grits, uncooked
- ¼ cup Parmesan cheese, shredded or grated
- 2 Tbsp fresh parsley, chopped
- ¼ tsp paprika, (optional)
In a small bowl, stir together the chili powder, cumin, onion powder, garlic powder, pepper, and cayenne.
Put the shrimp in a medium bowl. Drizzle the oil over the shrimp, stirring gently to coat. Sprinkle 1-⅛ teaspoons of the chili powder mixture over the shrimp. Stir gently to combine. Set aside.
In a medium saucepan, stir together the broth, bell pepper, jalapeno, and the remaining ¼ teaspoon chili powder mixture. Bring to a simmer over medium-high heat, stirring occasionally. Stir in the grits. Cook for 1 to 2 minutes, or until thickened, stirring constantly. Stir in the Parmesan. Remove from the heat.
Meanwhile, heat a large nonstick skillet over medium-high heat. Arrange the shrimp in a single layer in the skillet. Cook for 2 to 3 minutes, or until no longer pink and beginning to brown. Turn over. Cook for 2 minutes, or until the shrimp are beginning to brown on the outside and are opaque in the center.
Spoon the grits into shallow bowls. Top with the shrimp. Sprinkle with parsley and paprika.
About the Author
Copyright 2013 by American Heart Association. Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House Company, New York.