Spicy Shrimp and Grits
Bailey Farms hot sauces are all natural and of the highest quality. Unlike other sauces that are mostly pepper-vinegar, they are a blend of chiles and fresh vegetables that are cooked down to perfection and deliver the perfect balance of heat and flavor.
1 1/2 cups quick-cooking grits
1/4 cup shredded sharp Cheddar cheese
1 1/2 Tbsp Tbsp butter
4 Tbsp Bailey Farms hot sauce, divided
1 lb unpeeled, medium-size fresh shrimp
1/4 tsp salt
2 bacon slices
1/2 cup chopped green onions
1 Tbsp fresh lemon juice
1 Tbsp chopped fresh flat-leaf parsley
Hot sauce (optional)
Cook grits according to package directions. Remove from heat, and stir in cheese, butter, and 3 tablespoons hot sauce until melted and blended. Cover and set aside.
Peel shrimp, and devein, if desired. Toss with salt and remaining 1 tablespoon hot sauce.
Cook bacon in a large skillet over medium-high heat 5 to 7 minutes or until crisp. Remove bacon, reserving drippings in skillet. Crumble bacon. Add shrimp and green onions to skillet, and sauté 3 minutes or just until shrimp turn pink. Stir in lemon juice.
Spoon grits onto a serving platter. Top evenly with shrimp mixture, and sprinkle with parsley and bacon. Serve with additional hot sauce, if desired.
Adapted from a recipe from Southern Living, AUGUST 2004.