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Epicurious
Bon Appétit

Grits with Shrimp and Roasted Red Bell Pepper

By Kevin von Klause

4.6

(29)

See how to <epi:recipelink id="">devein shrimp</epi:recipelink>.

Recipe information

  • Yield

    Makes 6 main-course servings

Ingredients

2 large red bell peppers
2 tablespoons (1/4 stick) butter
3 garlic cloves, chopped
2 green onions, chopped
1 1/2 teaspoons chopped fresh thyme
1 cup quick-cooking grits
3 1/2 cups low-salt chicken broth
3 tablespoons whipping cream
1 teaspoon salt
1 teaspoon hot pepper sauce
1/4 teaspoon ground black pepper
30 uncooked large shrimp, peeled, deveined
1 cup crumbled feta cheese
Fresh thyme sprigs

Preparation

  1. Step 1

    Butter 11x7-inch glass baking dish. Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and coarsely chop peppers.

    Step 2

    Melt butter in heavy large saucepan over medium heat. Add garlic, green onions, and chopped thyme. Sauté until onions wilt, about 2 minutes. Add grits and stir 1 minute. Whisk in broth and cream. Simmer until liquid is absorbed and grits are thick and tender, stirring occasionally, about 8 minutes. Whisk in salt, hot pepper sauce, and black pepper. Fold in roasted bell peppers. Spread grits in prepared dish. (Can be made 2 hours ahead. Let stand at room temperature.)

    Step 3

    Preheat oven to 400°F. Press shrimp, on their sides, onto top of grits in single layer. Sprinkle with cheese. Bake until grits are heated through, shrimp are just opaque in center, and cheese begins to brown, about 20 minutes. Garnish with thyme sprigs.

TagsSouthernAmericanShrimpShellfishSeafoodGritsRice & GrainsFetaCheeseDairyScallionOnionRoot VegetableVegetableGarlicBell PepperMainDinnerBrunchNut FreeEasyOven BakeBon Appétit
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