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Cowboy Shrimp on White Corn Grits
Makes 4 Servings
*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
1Heat 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.
2Spoon 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.
Chef Dean Fearing, The Mansion on Turtle Creek, Dallas, TX