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Shrimp, Grits, and Peppers

Shrimp and Grits

It’s the first day of Autumn and the hot peppers are still growing like mad. We pretty much gave up on them earlier in the season – they were looking pretty sad. The tomatoes, on the other hand, are history. We did not have our usual stellar harvest.

But peppers… we got.

I went out and snagged a few to fry. We’ve been putting these on everything – and they are smokin’ hot! Another strange thing. They’re much hotter than they have been in the past, as well. I’m not arguing – I like them hot. I’m just a tad surprised.

Hot Peppers

I split them into two batches and sautéed them in a bit of olive oil, salt, pepper, garlic – and whisky. We usually do salt, pepper, garlic, and a bit of anchovy, but I saw the whisky bottle and said what the hell.

Hot Peppers

They have a pretty good shelf life in the ‘fridge – and we tend to eat them on everything – but I’m going to seal and freeze half of them for the dark days of winter when some really hot peppers will come in handy.

I minced half of one tonight for the Shrimp and Grits we had for dinner. It really added a lot of flavor – and heat – without overpowering the dish. Just the way I like it.

Shrimp and Grits

This isn’t exactly a low-country recipe, but it came out really good!

Shrimp and Grits

for the grits:

  • 2 cups water
  • 1/2 cup grits
  • pinch salt
  • 1/4 cup shredded cheese.

Cook grits according to package instructions. Stir in 1/4 cup shredded cheese right before serving.

for the shrimp:

  • 8 oz raw shrimp
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 clove garlic, minced
  • 6 oz asparagus, cut into 1 1/2″ pieces
  • 1 cup white wine
  • 1 cup chicken stock
  • pinch thyme
  • pinch salt & pepper
  • 1 tsp minced hot pepper
  • 4 scallions, minced

Lightly sauté carrot and celery in skillet. Add garlic and cook about 30 seconds. Add wine and reduce by half. Add chicken broth and bring to a boil. Add asparagus, thyme, salt, pepper, and minced pepper. Simmer until asparagus is almost done.

Stir in shrimp and cook until done – just a couple of minutes.

Stir in minced scallions and serve over grits.

Really simple and really tasty. That little bit of pepper definitely set the tone – each bite was successively hotter than the previous – but not enough to detract for the rest of the dish.

Not bad, at all…

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