Grits With Shrimp & Roasted Red Bell Peppers - cooking recipe

Ingredients

2 large red peppers
2 Tbsp. butter
3 garlic cloves chopped
2 green onions chopped
1 1/2 tsp. fresh thyme chopped
1 c. quick cooking grits
3 1/2 c. low salt chicken broth
3 Tbsp. whipping cream
1 tsp. salt
1 tsp. hot pepper sauce
1/4 tsp. black pepper
30 large shrimp uncooked, peeled, deveined
1 c. feta cheese crumbled
Fresh thyme sprigs

Preparation

Butter 11 by 7 inch glass baking dish.\tChar peppers over gas flame or in broiler until blackened on all sides.
Enclose in paper bag; let stand 10 minutes.
Peel, seed and coarsely chop peppers.
Melt butter in heavy large saucepan over medium heat. Add garlic, green onions, and chopped thyme.
Saute until onions wilt.
About 2 minutes.
Add grits and stir one minute.
Whisk in broth and cream.
Simmer until liquid is absorbed and grits are thick and tender, stirring occasionally, about 8 minutes.
Whisk in salt, hot pepper sauce and black pepper.
Fold in roasted bell peppers.
Spread grits in prepared dish.
(Can be made 2 hours ahead, let stand at room temperature.
Can be made the night before, placed in refrigerator.)
Preheat oven to 400\u00b0.
Press shrimp, on their sides, onto top of grits in single layer. Sprinkle with cheese,
Bake until grits are heated through. Shrimp are just opaque in center and cheese begins to brown, about 20 minutes.
Garnish with thyme sprigs.