pumpkin chipotle and white cheddar grits with bacon-wrapped shrimp
Saturday, December 30, 2017
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Pumpkin, Chipotle and White Cheddar Grits with Bacon-Wrapped Shrimp is a crazy delicious autumn dinner that's perfect for a great meal at home or for entertaining guests!
This dish uses only one cup of a whole can of Simple Truth pumpkin. Don't discard the remainder! Save it to add pumpkin goodness and flavor to soups and stews this fall and winter!
Enjoy!
INGREDIENTS
GRITS
- 3 cups water or chicken broth (if using chicken broth, use Simple Truth)
- 1 cup Simple Truth canned solid-pack pumpkin puree
- 2 to 3 canned chipotle chiles in adobo sauce, finely chopped
- 1 teaspoon salt
- Freshly ground black pepper, to taste
- 1 cup stone-ground grits
- 2 tablespoons unsalted Simple Truth butter
- 1 (6-ounce) bag Simple Truth shredded white cheddar cheese
SHRIMP AND GARNISH
- ¼ cup Simple Truth raw pumpkin seeds
- 2 (1-pound) bags Kroger colossal shrimp (10-12 count per bag), peeled and deveined, tails left intact
- 12 slices of bacon, halved
DIRECTIONS
GRITS
- Bring water or chicken broth, pumpkin, chiles, salt and black pepper to a boil.
- Slowly add the grits in a constant stream, stirring constantly. Reduce heat to medium-low and cook, stirring often, 15-20 minutes, or until thickened. Stir in butter and cheese, cover and let stand while browning the shrimp.
SHRIMP AND GARNISH
- Toast the pumpkin seeds in a nonstick skillet 3-5 minutes or until lightly browned in places, beginning to pop and you notice a toasted aroma. Transfer to a plate.
- Wrap each shrimp in half a slice of bacon and secure with a toothpick. Place the shrimp in the nonstick skillet you used for the seeds and cook, turning frequently until the bacon is nicely browned on all sides and the shrimp is cooked through.
- Serve the shrimp over the grits. Garnish with toasted pumpkin seeds.
If you're nervous about overcooking the shrimp, you can parcook the bacon a little bit and then wrap the shrimp and finish cooking it.
