Green Chile Shrimp

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Serves 4

20 oz peeled rock shrimp
4 thick slices of good country bacon cooked crisp
2 cups chopped chopped roasted carrots

to roast carrots put them in a pan drizzle with olive oil sprinkle with salt and pepper and add 1/2 cup of chicken stock, roast for 45 minutes or until tender in a 325 degree oven set aside

for bacon I like to bake at 375 for 20 minutes or until crisp


for the sauce

1 cup chopped Onion
1 Tbsp oil
3 cups roasted Poblanos
1-1/3 cups Chicken stock
3/4 tsp Salt
1/2 tsp Sugar
1 tsp Mexican Oregano
1/4 tsp ground Cumin
1/4 tsp granulated Garlic
1 Tbsp Maseca
1 Tbsp dried Green Chile (if available)
1 roasted Jalapeno (if needed for heat, taste first)

Saute onion in oil until well browned. Add remaining ingredients and simmer for 10 minutes. Puree and reserve.

for the grits

1 cup Bob’s Red Mill Corn Grits
3 cups homemade chicken stock
1 Tbsp butter
salt to taste
In a medium, deep pan over high heat bring water and salt to a boil. Gradually stir in grits. Reduce heat and simmer gently, stirring frequently to prevent sticking until mixture is thick and cooked (about 30 minutes). Stir in butter. set aside, keep warm.

To finish the dish pat the shrimp dry with paper towels then heat a pan coated with olive oil over high heat cook the shrimp for about 1 minute until done and slightly browned add carrots to warm and remove from heat, in large bowls pour about 1/2 cup green chile sauce then spoon a couple tablespoons of grits, top with shrimp and carrots and crumble a slice of bacon around the bowl, serve at once.