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Serves 6.
For shrimp:
2 lbs. medium or large shrimp, 12-15 or 15-20 count, peeled and deveined
2 tbls. vegetable oil
1 red bell pepper, sliced into 1/4-inch strips
1 yellow bell pepper, sliced into 1/4-inch strips
1 medium onion, sliced into 1/4-inch strips
2 medium tomatoes, seeded and diced
2 cloves garlic, minced
1 tsp. salt
1/4 tsp. freshly cracked black pepper
1/4 tsp. dried crumbled thyme leaves
1 tbl. softened butter
1 tbl. flour
For grits:
4 cups water
1/2 tsp. salt
1 cup grits (we prefer 5-minute grits to instant)
1 tbl. butter
2 ozs. cream cheese
4 ozs. smoked Gouda
4 ozs. Cheddar cheeses (If using only Cheddar cheese for the kids, omit the cream cheese and Gouda and use 8 ozs. of Cheddar.)
1. Peel, devein and rinse the shrimp and set them in the fridge to stay cool.
2. In a large skillet, heat the oil over medium-high heat and add the bell peppers and onion. Sauté for 1 to 2 minutes.
3. Add the diced tomatoes and garlic to the skillet and continue to sauté for another 2 to 3 minutes or until the tomatoes have started to cook down.
4. Toss in the shrimp, salt, pepper and thyme and continue to cook 5 minutes, stirring as you go to make sure the shrimp cook evenly.
5. While the shrimp are sautéing, mix together the softened butter and flour to form a paste.
6. When shrimp are ready, add the butter mixture to the sauce and stir to spread evenly. Continue cooking for 1-2 minutes to thicken the sauce then serve warm over grits.
Kitchen helpers: This is a great way to teach your children how to peel shrimp. Just remember that when dealing with any raw seafood or meat, wash hands and equipment thoroughly in hot soapy water.
For grits:
1. In a medium-size pot, bring 4 cups of salted water to a rolling boil.
2. Slowly stir in grits and reduce heat to medium.
3. Cook 5 to 7 minutes, stirring occasionally.
4. Once grits are cooked, reduce heat to low and add in butter and cheeses. Stir until cheeses are melted and the grits are creamy. If cooking the Cheddar-only grits, use 8 ounces of Cheddar cheese.
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