Ingredients:
1 lb. Jumbo Shrimp—peeled & cleaned,
but tails left on
½ tsp garlic powder
½ tsp ground cumin
½ tsp salt
¼ tsp black pepper
2 c. water
½ c. quick cooking grits
½ tsp garlic powder
1 tsp salt
2 TBSP butter
¾ c. shredded pepper jack cheese
6 slices bacon
¼ c. chopped sweet onion
¼ c. chopped green bell pepper
¼ c. chopped celery
¾ c. quartered grape or cherry tomatoes
1 clove garlic—minced
3 TBSP Saucy Mama’s Apricot Ginger
Mustard
¼ c. Saucy Mama’s Sesame Ginger
Dressing/Marinade
¾ c. water
Directions:
Rinse and dry cleaned shrimp. Coat
shrimp with ½ tsp each of garlic powder, cumin, and salt and ¼ tsp black
pepper. Set aside, and chop before
serving.
In a skillet, fry bacon until
crisp. Remove from skillet. Reserve half of the grease in the skillet and
half for later use. In the hot skillet
and a little bacon grease, fry shrimp until opaque and lightly browned…approximately
a minute per side. Remove from skillet
and cool.
Return remaining bacon grease to the
skillet. Saute onion, bell pepper, and
celery over medium heat until soft. Add
garlic and tomatoes. Continue cooking
for 3-5 minutes. Add mustard, dressing,
and water. Stir to combine and heat
until bubbling. Return shrimp and cook
for an additional minute to coat and reheat shrimp.
In a sauce pan, bring 2 c. water, ½ tsp
garlic powder, and 1 tsp salt to a boil.
Whisk in quick cooking grits, reduce heat to medium, and simmer for 5
minutes, whisking frequently to prevent sticking. Stir in shredded cheese.
To serve, spoon shrimp and Saucy Mama
sauce over grits and sprinkle with chopped bacon.
