Grits With Shrimp And Roasted Red Bell Pepper

Recipe Ingredients

2		Red bell peppers (large)
2 tablespoons	30ml	Butter - (1/4 stick)
3		Garlic cloves - chopped
2		Green onions - chopped
1 1/2 teaspoons	7.5ml	Chopped fresh thyme
1 cup	237ml	Quick-cooking grits
3 1/2 cups	829ml	Low-salt chicken broth
3 tablespoons	45ml	Whipping cream
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Hot pepper sauce
1/4 teaspoon	1.3ml	Freshly-ground black pepper
30		Uncooked large shrimp - peeled, deveined
1 cup	146g / 5.1oz	Crumbled feta cheese
		Fresh thyme sprigs - for garnish

Recipe Instructions

Butter 11- by 7-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.

Melt butter in heavy large saucepan over medium heat. Add garlic, green onions, and chopped thyme. Saute 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.)

Preheat oven to 400 degrees. 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.

This recipe yields 6 main-course servings.

Source:
Bon Appetit, September 2002

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