Southwestern Shrimp and Grits

This recipe was inspired from one I saw in a magazine. While I’ve seen plenty of Shrimp and Grits recipes, I hadn’t recalled seeing a version from the Southwest. It looked nice with the strips of red bell pepper and poblano pepper. I didn’t have any poblano on hand but I did have a big jalapeno. I also noticed that the grits in their version were grits, water, milk, and a tiny bit of salt – no butter. I also like to use vegetable or chicken stock instead of water to give the grits more flavor.

One the most unusual ingredients, to me, was the addition of black beans. I guess for a dish to be Southwestern it needs to have black beans. The beans seemed like an odd addition to grits, but it was good. The squeeze of lime gives the dish a nice brightness. All in all, it was a really delicious meal. If you haven’t made Shrimp and Grits – Try it! It isn’t a difficult meal to make and it’s SO delicious.

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Southwestern Shrimp and Grits

(1 votes, average: 5.00 out of 5)

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By Patrick Dulmage – Serves: 4

Prep Time: 5 minutes – Cooking Time: 30 minutes – Total Time: 35 minutes

Southwestern Shrimp and Grits

Ingredients

• 3 cups vegetable or chicken stock
• 1 cup whole milk
• 1 tbsp butter
• 2 tsp Kosher salt, divided
• 1 cup grits
• 2 tbsp olive oil
• 1 poblano chili or 1 jalapeno de-seeded and sliced
• 1 red bell pepper, de-seeded and sliced
• 3/4 lb shrimp, peeled and de-veined
• 2 garlic cloves
• 1 14 oz can black beans, drained and rinsed
• 1/4 cup queso fresco, crumbled
• 1 lime, cut into wedges

Instructions

1

Bring the water, milk, and 1 tsp salt to a boil

2

Whisk in the grits, add the butter, and continue whisking until the mixture comes to a boil

3

cover and lower heat to a medium low, periodically whisking until grits are soft and creamy - about 25 - 30 minutes

4

In a large cast iron skillet heat the olive oil over medium high heat

5

Add the poblano chili and bell pepper, stir often until they are soft

6

Add the shrimp, garlic, and the rest of the salt, stirring often until the shrimp turn pink

7

Add the beans and cook until they are warm

8

Serve - add the grits to a bowl, top with the shrimp mixture along with some queso fresco and a lime wedge