Shrimp and Pineapple Grits

- Cook Time
- 35 Minutes
- Yield
- 4

2014 Away From Home Cooking Recipe Contest
By Lori M.
Denton, TX

Cooking Tips: Gallon sized zip-sealed storage bags are great for everything when traveling especially in the kitchen, use for marinating, crushing nuts or garlic, and if you have a small plate or bowl of leftovers, just slip the whole plate in and zip shut for the fridge. Bring them along in your suitcase!

Ingredients

2 cups water
1 cup pineapple juice
1 cup crushed pineapple
1 teaspoon salt
1 cup quick cooking grits (not instant)
5 tablespoon butter, divided
1 1/2 cups shredded jalapeño jack cheese
1 cup fresh Pico de Gallo (find in the produce section or prepared dip aisle)
12 ounces precooked salad shrimp or fresh cooked bay shrimp, patted dry
1/2 cup diced green onions

Instructions

In a non-stick 3 qtr. saucepan, bring the water, pineapple juice, pineapple and salt to a boil over medium-high heat. Slowly stir the grits into the boiling mixture and stir continuously and thoroughly until grits are well mixed.
Bring pot back to low boil over medium heat, then cover with a lid, lower the temperature, and cook for approximately 20 minutes, stirring occasionally. Add a little more water or juice if necessary. Grits are done when they have the consistency of smooth cream of wheat.
Stir in the cheese and 3 tablespoons butter until smooth. Cover until ready to serve.
Place remaining 2 tablespoons butter in 10 inch skillet over medium heat. Add the Pico de Gallo and stir until the veggies are softened.
Add shrimp and stir quickly until just heated through and well coated with butter and veggies.
To serve, place a mound of pineapple grits on plate and top with a serving of the shrimp mixture over the grits and top with a few green onions.

Servings : 4
Recipe Type : Dinner, Lunch
Ingredient : Seafood