Grits, Peppers, and Shrimp
1 cup quick grits
1 Tbl. chicken bouillon granules (not cubes)
1 cup cream
1 oz. butter
1 Tbl. olive oil
1/2 tsp. Hokan chili oil (this is a spicy oil that gives a nice little kick)
1 red bell pepper, diced
1 green bell pepper, half diced & the other half reserved**
1 yellow onion, cubed
2 Tbl. whole garlic, smashed and chopped
1 1/2 lbs. shrimp, peeled, deveined, and cut in half lengthwise
2 tsp. lemon pepper
1 1/2 cup shredded cheese (they used a mixture of gruyere and havarti, but Mom thinks any non-yellow cheese will work)
Pam cooking spray
**Save half of the green pepper for a flower decoration (aka cut the pepper so that it creates pretty rings that can be used as a garnish).
Preheat the oven to 350 degrees (325 for a convection oven).
Stir together the grits, bouillon granules, and 3 1/4 cups cold water in a microwave safe bowl. Wet paper towel segments to cover the dish, and microwave on high for 6 minutes. Stir, recover (redampening the paper towels, if necessary), and microwave another 6 minutes. Stir in cream until no lumps remain.
Spray a little Pam cooking spray in a large pot, add 2 oz. butter, 2 Tbl. olive oil, and 1/2 t. Hokan chili oil. Saute the diced red and green bell pepper. Add the cubed onion and continue to saute. Add the garlic. (Meanwhile, "Pam" a 2 1/2 - 3 qt. pan and put the grits in the pan.) Add the shrimp to the pepper and onion mixture and saute until barely pink (not done). Add 2 tsp. lemon pepper, toss, and add the shrimp to the pan of grits. (If you want, you could cook everything to this step the day before and then cool and refrigerate the pan, covered.) Top with cheese and bake 20 minutes at 350 degrees (325 if in a convection oven). (If you made the ingredients a day ahead and they are cold, bake for 40-45 minutes.)