Title: Panseared grits with spiced shrimp & bacon
 Categories: 
      Yield: 2 Servings
 
    1/4 ts Salt
    1/2 ts Freshly ground black pepper
      2 ts Ground cumin
      1 ts Paprika
      1 ts Cayenne
     10 md Shrimp in the shell -- (10
           Ounces)  washed
           (10 to 12)
      2 tb Olive oil
      2    Red jalapeno chiles --
           Stemmed, seeded,
           And julienned
      2    Green jalapeno chiles --
           Stemmed, seeded,
           And Julienned
      1 bn Green onions -- trimmed and
           Thinly
           Sliced On The Diagon
      4    Garlic cloves -- thinly
           Sliced
      2    Limes -- Juiced
           Grits:
    3/4 c  Grits
    1/2 ts Sea salt
  3 3/4 c  Boiling water
      4 sl Bacon -- thinly sliced
 
  Panseared grits: In a medium saucepan, stir the grits and salt into
  the boiling water. Reduce the heat and simmer, covered, for about 10
  minutes, stirring occasionally. Remove from the heat and pout into a
  buttered 8x8-inch dish. Let cool until firm. Remove from the dish and
  cut into quarters. Fry the bacon in a large heavy skillet over medium
  heat. With slotted spoon, remove the bacon and drain on paper towels,
  reserving the fat in the pan. In the same skillet, sear the quartered
  grits over high heat until golden on both sides. With a spatula,
  transfer to a platter. Combine the salt, pepper, cumin, paprika, and
  cayenne in a bowl. Add the shrimp and toss to coat evenly. Wipe the
  skillet clean and heat the olive oil over high heat. Saute the shrimp
  1 to 2 minutes. Toss in the jalapenos, green onion, garlic and
  reserved bacon and cook 1 minute longer. Remove from heat and stir in
  the lime juice. Scatter over the seared grits and serve. Yield: 2 to
  4 servings 10/5/96 show