2 lbs. medium or large shrimp, 12-15 or
15-20 count, peeled and deveined
2 Tbls. Vegetable oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium onion, sliced
2 cloves of garlic, minced
2 medium tomatoes, seeded and diced
1 tsp. salt
¼ tsp. fresh cracked black pepper
¼ tsp. dried thyme leaves
1 Tbl. Softened butter
1 Tbl. Flour
FOR GRITS:
4 cups water
1 cup grits
½ tsp. salt
1 Tbl. Butter
2 oz. cream cheese
4 oz. smoked Gouda
4 oz. cheddar cheeses
Shrimp:
Peel, devein, and rinse the shrimp and set them in the
fridge to stay cool.
In a large skillet heat the oil over medium-high heat
and add the bell peppers and onions. Saute 1-2 minutes.
Add the diced tomatoes and garlic to the skillet and
continue to saute for another 2-3 minutes or until the tomatoes have started to
cook down.
Toss in the shrimp, salt, pepper and thyme and continue
to cook 5 minutes, stirring as you go to make sure the shrimp cook evenly.
 |
| I, uh, totally forgot to buy tomatoes. I suppose that what I lost in tartness I gained in not getting heartburn. |
While the shrimp are sautéing, mix together the
softened butter and flour to form a paste.
When shrimp are ready, add the butter mixture to the
sauce and stir to spread evenly. Continue cooking for 1-2 minutes to thicken
the sauce then serve warm over grits.
Grits:
In a medium pot bring 4 cups of salted water to a
rolling boil.
Slowly stir in grits and reduce heat to medium.
Cook 5-7 minutes stirring occasionally.
 |
| If you don't cook grits a lot, be aware that if they get too hot they start going BLORP and jumping out of the pot. Look out - that's an easy way to get burned. |
Once grits are cooked, reduce heat to low and add in
butter and cheeses. Stir until cheeses are melted and the grits are creamy.
 |
| So yummy! |
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