*  Exported from  MasterCook  *
                Panseared Grits With Spiced Shrimp And Bacon
 Recipe By     : TOO HOT TAMALE
 Serving Size  : 2    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  Teaspoon      salt
      1/2  Teaspoon      freshly ground black pepper
    2      Teaspoons     ground cumin
    1      Teaspoon      paprika
    1      Teaspoon      cayenne
   10      Medium        shrimp in the shell -- (10 ounces)  washed
                         (10 to 12)
    2      Tablespoons   olive oil
    2                    red jalapeno chiles -- stemmed, seeded,
                         and julienned
    2                    green jalapeno chiles -- stemmed, seeded,
                          -- And Julienned
    1      Bunch         green onions -- trimmed and thinly
                          -- Sliced On The Diagon
    4                    garlic cloves -- thinly sliced
    2                    Limes -- Juiced
      3/4  Cup           grits
      1/2  Teaspoon      sea salt
    3 3/4  Cups          boiling water
    4      Slices        bacon -- thinly sliced
 Panseared grits: In a medium saucepan, stir the grits and salt into the
 boiling water. Reduce the heat and simmer, covered, for about 10 minutes,
 stirring occasionally. Remove from the heat and pout into a buttered
 8x8-inch dish. Let cool until firm. Remove from the dish and cut into quarters.
 Fry the bacon in a large heavy skillet over medium heat. With slotted spoon,
 remove the bacon and drain on paper towels, reserving the fat in the pan.
 In the same skillet, sear the quartered grits over high heat until golden on
 both sides. With a spatula, transfer to a platter.
 Combine the salt, pepper, cumin, paprika, and cayenne in a bowl. Add the
 shrimp and toss to coat evenly.
 Wipe the skillet clean and heat the olive oil over high heat. Saute the
 shrimp 1 to 2 minutes. Toss in the jalapenos, green onion, garlic and
 reserved bacon and cook 1 minute longer. Remove from heat and stir in the
 lime juice. Scatter over the seared grits and serve.
 Yield: 2 to 4 servings 10/5/96 show         Copyright, 1996, TV FOOD
 NETWORK, G.P., All Rights Reserved
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