Spicy Jalapeno Shrimp & Grits

This recipe combines creamy grits with flavorful shrimp, sausage, and vegetables for a satisfying and slightly spicy dish.

Ingredients:

• Grits:
  • 3 cups water
  • 2 teaspoons salt
  • 1 cup coarsely ground grits
  • 2 cups half-and-half
• Shrimp:
  • 2 pounds uncooked shrimp, peeled and deveined
  • Salt to taste
  • 1 pinch cayenne pepper, or to taste
  • 1 medium lemon, juiced
• Vegetables & Aromatics:
  • 5 slices bacon
  • 1 medium green bell pepper, chopped
  • 1 medium red bell pepper, chopped
  • 2 celery stalks, diced
  • 1 cup chopped shallot
  • 2 green onions, sliced (white and light green part only)
  • 1 teaspoon minced garlic
• Fat & Thickener:
  • ½ cup Fused Jalapeno Olive Oil, divided
  • ¼ cup all-purpose flour
• Sauce:
  • 1 cup chicken broth
  • 1 tablespoon Worcestershire sauce
• Cheese & Garnish:
  • 1 cup shredded sharp Cheddar cheese
  • Green onions, sliced (for garnish)
  • Fused Jalapeno Olive Oil (optional, for extra spice)

Instructions:

1. Cook the grits: Bring water and salt to a boil in a saucepan. Whisk in grits and half-and-half, then reduce heat to medium-low. Simmer, stirring occasionally, for 15-20 minutes until thickened and tender. Set aside and keep warm.
2. Marinate the shrimp: Season shrimp with salt, cayenne pepper, and lemon juice. Toss to combine and marinate while preparing other ingredients.
3. Cook the sausage and bacon: In a large skillet, cook sausage slices over medium-high heat until browned (5-8 minutes). Remove and set aside. Add bacon to the same skillet and cook until browned on both sides (about 5 minutes per side). Transfer bacon to paper towels to drain, then chop or crumble when cool. Reserve bacon drippings in the skillet.
4. Sauté the vegetables: Add bell peppers, shallot, celery, and garlic to the bacon drippings. Cook and stir until the shallot is translucent (about 8 minutes).
5. Cook the shrimp: Add the marinated shrimp to the skillet with the vegetables. Turn off the heat and set aside.
6. Make the roux: Heat half of the jalapeno olive oil in a small saucepan over medium heat. Whisk in flour to create a smooth roux. Reduce heat to low and cook, stirring constantly, until golden brown (8-10 minutes). Be careful not to burn the roux.
7. Assemble the dish: Pour the roux into the skillet with the sausage, shrimp, and vegetables. Add chicken broth, cooked bacon, and Worcestershire sauce. Heat over medium heat, stirring to combine, until the sauce thickens and shrimp turn opaque pink (about 8 minutes).
8. Prepare and serve: Just before serving, stir the cheddar cheese into the cooked grits until melted and creamy. Spoon grits onto plates and top with the shrimp mixture. Garnish with sliced green onions. Drizzle with additional Jalapeno Olive Oil for an extra spicy kick, if desired.