Mexican Shrimp And Grits Recipe

Bring liquids to a boil

In a medium saucepan, bring 4 cups water and 1 cup whole milk to a gentle boil over medium-high heat. Stir occasionally to prevent scorching.

Add grits and simmer

Slowly whisk in 1 cup stone-ground grits. Reduce heat to low and simmer, stirring frequently, until thickened and tender, about 20–25 minutes (follow package for exact time). If grits thicken too quickly, add up to 1/2 cup additional water or milk to reach desired consistency.

Finish with butter and cheese

Remove from heat. Stir in 2 tablespoons butter, 1 cup shredded sharp cheddar, 1/4 cup grated parmesan, 1 teaspoon salt and 1/2 teaspoon black pepper until melted and smooth. Keep covered and warm while you prepare the rest.

Make blackening spice and season shrimp

In a small bowl combine 1 tsp paprika, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp dried oregano, 1/4 tsp cayenne, 1/2 tsp salt and 1/4 tsp black pepper. Pat 1 lb peeled and deveined shrimp dry with paper towels, toss with 1 tablespoon olive oil, then sprinkle and rub the spice mix evenly over both sides of the shrimp.

Sear shrimp

Heat a large heavy skillet (preferably cast iron) over medium-high heat until hot. Add the seasoned shrimp in a single layer (work in batches if necessary). Cook 1–2 minutes per side until blackened at the edges and just cooked through (opaque). Remove shrimp to a plate and tent with foil to keep warm.

Cook plant-based chorizo

In the same skillet used for shrimp (wipe out if there is excessive char), add 1 tablespoon olive oil over medium heat. Add 8 oz crumbled plant-based chorizo and cook, breaking apart, until it begins to brown, about 4–5 minutes.

Sauté aromatics and peppers

Add 1/4 cup minced shallot and 3 cloves minced garlic to the skillet with the chorizo and cook 1–2 minutes until fragrant. Add 1/2 cup each thinly sliced red, yellow and green bell peppers and 3/4 cup corn kernels. Season with 1/2 tsp salt and 1/4 tsp black pepper. Sauté until peppers are tender-crisp and corn is warmed, about 4–5 minutes.

Make a quick roux

Push the chorizo and vegetables to one side of the skillet. Add 1 tablespoon unsalted butter to the cleared area and melt over medium heat. Sprinkle 1 teaspoon all-purpose flour over the butter and cook, stirring, 30–45 seconds to remove the raw flour taste.

Finish sauce

Slowly pour in 1/2 cup broth while stirring to loosen any bits from the pan. Then add 1/2 cup half-and-half (or cream). Stir and bring to a gentle simmer; the sauce will thicken in a minute. Stir in 1 tablespoon lime juice, 2 tablespoons chopped cilantro, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning or add up to 1 teaspoon hot sauce if desired.

Combine shrimp and sauce

Return the blackened shrimp to the skillet and toss gently with the chorizo-vegetable cream sauce just until shrimp are warmed through and coated, about 1 minute. Do not overcook.

Portion 1/4 of the cheesy grits onto each of four warmed plates or shallow bowls. Top each with an equal portion of the chorizo-vegetable and blackened shrimp mixture, spooning extra cream sauce over the top.

Sprinkle each serving with an additional 1/2 cup shredded cheddar divided among plates, chopped cilantro (about 2 tablespoons total), and serve with lime wedges and hot sauce on the side.

Serve immediately. Leftovers can be stored separately (grits and shrimp/sauce) in the refrigerator for up to 2 days; reheat gently, adding a splash of milk to loosen grits.