Ingredients Jump to Instructions ↓

  1. 2 Red bell peppers (large)

  2. 2 tablespoons 30ml Butter - (1/4 stick)

  3. 3 Garlic cloves - chopped

  4. 2 Green onions - chopped

  5. 1 1/2 teaspoons 7 1/2ml Chopped fresh thyme

  6. 1 cup 237ml Quick-cooking grits

  7. 3 1/2 cups 829ml Low-salt chicken broth

  8. 3 tablespoons 45ml Whipping cream

  9. 1 teaspoon 5ml Salt

  10. 1 teaspoon 5ml Hot pepper sauce

  11. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  12. 30 Uncooked large shrimp - peeled, deveined

  13. 1 cup 146g / 5.1oz Crumbled feta cheese Fresh thyme sprigs - for garnish

Instructions Jump to Ingredients ↑

  1. 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.


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