Spicy Thai Shrimp and Grits

Michael and I both got up for seconds on this one. It will have your nose running it's so hot. This was so easy to throw together I could have been blindfolded. Well, maybe not.

3 cups milk
1 cup broth (I used beef b/c I had it)
2 tbs butter
1/3 tsp salt, halved
1/4 tsp pepper, halved
1/3 cup Parmesan cheese
1 cup uncooked quick grits
1/2 lb peeled raw shrimp
1/2 sweet onion sliced vertically
1 cup grape tomatoes
2 tbs garlic chile sauce (click here if you don't know what this is)
1/4 cup green onion strips

Combine milk, broth, 1 tbs butter, half salt and half pepper in saucepan over medium high heat. Bring to a simmer; gradually add grits, stirring constantly with whisk. Reduce heat to medium and cook 5 minutes - stirring occasionally. Remove from heat and stir in cheese.

While grits cook, melt 1 tbs butter in skillet over medium heat. Add sweet onions and cook for one minute. Add shrimp and cook for one minute. Add tomatoes, remaining salt and pepper and garlic chile sauce and gently stir. Remove skillet from heat when shrimp are cooked throughout.

Serve over grits and sprinkle green onion on top.



Adapted from Cooking Light. The original recipe was in the March 2010 magazine (p24), called for bacon and different cooking instructions. Click here to watch a video of Cooking Light's version of recipe cooked.