To say that we had a wonderful Christmas break, would be an understatement. It is the only vacation Andy will get during his residency and we definitely soaked it all in. The night before we left to fly back to Vegas was the cherry on top of the trip. We went to Roux on Canton in Roswell, Georgia. If you live in the Atlanta area and haven’t eaten there, you should make the trip. Very cool, casual feel and the food was fantastic! I had shrimp -n- grits and it was by far the best shrimp -n- grits I’ve ever had. I tried to re-create it and I have to tell you that Andy and I could barely move afterwards because we ate what should have been the 3rd and 4th portions. Seriously, if you are suffering from the cold temps, this will warm you right up!
Shrimp N Bacon Jalapeño Grits
Prep: 25 minutes
Total: 35 minutes
Onions and peppers, sliced into long strips
Enough Shrimp for 4
2 cups of Half n Half (or use 1 cup half n half and 1 cup milk)
1/2 cup water
1 cup Quick Grits
1 cup of cheddar or monterey jack cheese
Salt and Pepper to Taste
Cook bacon, crumble, set aside. Add olive oil to a large skillet, put your onions on the stove top and cook over medium low heat, then throw in your peppers and continue to cook.
Bring half and half, 1/2 cup water, and some salt to boil in a pot. Gradually whisk in instant grits. Reduce heat to medium-low, cover, and cook until mixture thickens, stir occasionally, for about 6 minutes. Add cheese and stir until melted. Season with salt and pepper. Remove from heat. Cover to keep warm.
Remove peppers and onions and cover to keep warm. Cook diced jalapeño over medium heat.
Season Shrimp with cajun seasoning on both sides, cook over medium, to medium high heat for about about 2 minutes on each side, adjust cook time according to your shrimp’s size. Remove shrimp.
Add crumbled bacon and diced jalapeño to grits, stir. Pour grits into a bowl or onto a plate top with shrimp, then top with your pepper and onion mixture. Yum!