SHRIMP AND PEPPER JACK GRITS

Shrimp and Pepper Jack Grits image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Kosher salt
1 cup quick-cooking grits
4 tablespoons unsalted butter
3/4 cup shredded pepper jack cheese (about 3 ounces)
1 pound large shrimp, peeled and deveined
1/2 teaspoon cayenne pepper
2 stalks celery, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
4 scallions, thinly sliced (white and green parts separated)
1 tomato, chopped
Juice of 1/2 lemon

Steps:

Bring 4 cups water to a boil in a medium saucepan; add 1/2 teaspoon salt. Slowly whisk in the grits. Reduce the heat to a steady simmer and cook, whisking occasionally, until thickened, about 5 minutes. Whisk in 1 tablespoon butter and the cheese until melted. Season with salt. Set aside and cover to keep warm.
Meanwhile, season the shrimp with salt and the cayenne. Heat a large nonstick skillet over medium high heat; add 1 tablespoon butter. Add the shrimp and cook until opaque and lightly browned around the edges, about 2 minutes per side. Remove to a plate.
Add 1 tablespoon butter, the celery, bell pepper, garlic, scallion whites and a pinch of salt to the skillet. Cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the tomato and cook until the pieces just start softening, about 1 minute.
Return the shrimp to the skillet along with the lemon juice, 2 tablespoons water and the remaining 1 tablespoon butter. Cook, tossing to coat, about 1 minute. Season with salt. Top each serving of grits with the shrimp and scallion greens.

Nutrition Facts : Calories 430, Fat 20 grams, SaturatedFat 11 grams, Cholesterol 148 milligrams, Sodium 957 milligrams, Carbohydrate 40 grams, Fiber 3 grams, Protein 21 grams, Sugar 3 grams