Behind the Recipes
Cowboy Shrimp on White Corn Grits By Chef Dean Fearing
Makes 4 servings
INGREDIENTS:
3 tbsp. olive oil
8 shrimp (10-15 size) peeled and deveined
2 tbsp. garlic, minced
1/4 cup red onion, minced
2 tbsp. jalapeno, minced
1 tsp. ground cumin
1/4 cup pinto beans, cooked
1/4 cup chopped tomato
2 tbsp. chopped cilantro
1/4 cup crumbled bacon
1/2-3/4 cup chicken stock
Salt to taste
Lime juice to taste
Tabasco to taste
2 cups creamy white corn grits, cooked according to package directions
Cilantro sprigs for garnish
PREPARATION:
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.
Spoon 1/4-1/3 cup cooked grits in center of plate. Place 2 shrimp on top of the grits. Spoon sauce over shrimp and garnish with cilantro sprig. Serve.
< PREVIOUS RECIPE NEXT RECIPE >
Share This >
