Seafood/ Vegetarian

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.

Southwestern Shrimp and Grits

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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


  • 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



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


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


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


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


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


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


Add the beans and cook until they are warm


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

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