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Cowboy Shrimp on White Corn Grits
Ingredients
| * | 3 tbls. olive oil |
| * | 8 shrimp (10-15 size), peeled and deveined |
| * | Salt to taste |
| * | 2 tbls. garlic, minced |
| * | 1/4 cup red onion, minced |
| * | 2 tbls. jalapeno, minced |
| * | 1 tsp. ground cumin |
| * | 1/4 cup pinto beans, cooked |
| * | 1/4 cup tomato, chopped |
| * | 2 tbls. cilantro, chopped |
| * | 1/4 cup crispy cooked and crumbled bacon |
| * | 1/2 - 3/4 cup chicken stock |
| * | Lime juice to taste |
| * | Tabasco to taste |
| * | 2 cups creamy white corn grits, cooked according to package directions |
| * | Cilantro sprigs for garnish |
Instructions
| 1 | Heat olive oil in heavy bottom saute pan until hot. Season shrimp with salt. Saute shrimp for approximately 2 minutes. Add garlic, onion, jalapeno and cumin. Saute 1-2 minutes additionally, then add beans, tomato, cilantro, bacon and stock. Simmer until shrimp are cooked, then season with salt, lime juice and Tabasco. |
| 2 | Spoon 1/4 to 1/3 cup cooked grits in the center of plate. Place 2 shrimp on top of grits. Spoon sauce over shrimp and garnish with cilantro sprig. Serve. |
Source
Chef Dean Fearing, The Mansion on Turtle Creek, Dallas, TX