Shrimp-n-Grits Alfredo with a kick
10-14 large uncooked shrimp
red bell pepper (6 julienne slices)
green bell pepper (6 julienne slices)
¼ onion (julienne cut)
1 jalapeno (diced)
3 sundried tomatoes (diced) or grape tomatoes halved
salt & pepper
¼ cup heavy whipping cream
Bacon can be added at finish if desired
Ingredients (Grits Alfredo)
1 cup heavy whipping cream
1 cup water
⅔ cup polenta (or grits)
¼ pkg cream cheese
¼ stick butter
½ cup shredded parmesan cheese
6 sprigs fresh cilantro (chopped)
Saute shrimp, red & green bell pepper, onion, jalapeno, over medium heat
after about 2 minutes.
Add salt, pepper and heavy whipping cream.
Continue cooking until juices are reduced to about ½
Combine water, heavy whipping cream, cream cheese, and butter to a boil.
Slowly stir in grits
Reduce to low heat, continue to occasionally stir until grits are thick & creamy
Stir in Parmesan cheese and chopped cilantro
Plate Shrimp on top of alfredo grits.
Pairs Well With
Now matter where the MidLife Road Trip travels to, Rick is bound and determined to try Shrimp and Grits. Born and raised in the south, he truly is a shrimp and grits devotee and has developed his recipe. Watch your waistline and grab the defibrillator this recipe isn't for the diet conscious.