Pepper-Lime Shrimp and Grits
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact (if desired). In a medium bowl, combine lime zest, lime juice, garlic, salt and chili powder. Add shrimp; toss gently to coat. Refrigerate for 30 minutes, stirring once or twice. Drain shrimp; discard marinade.Advertisement
Meanwhile, in a large saucepan, combine broth, cornmeal, the water and salt. Bring to boiling, stirring constantly. Reduce heat. Simmer, uncovered, for 20 minutes, stirring frequently. Stir in half-and-half. Cook, uncovered, 5 to 10 minutes more, stirring frequently, until polenta is thick and tender. Stir in green onion.
Meanwhile, in a large skillet, cook bacon, sweet pepper and chopped onion over medium heat until bacon is crisp-cooked, stirring occasionally. Remove bacon and vegetables with a slotted spoon to a plate; keep warm. Add cooking oil to the same skillet, followed by drained shrimp. Cook for 3 to 5 minutes, turning occasionally, until shrimp are opaque. Return bacon and vegetables to skillet and toss to combine.
Divide grits among four shallow bowls; top with shrimp mixture. Sprinkle with cilantro, and serve with lime wedges.