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Southwest Shrimp & Grits
Craving a comforting dinner tonight? Whip up this Southwest Shrimp & Grits recipe. You'll be licking your bowl clean—it's that tasty.
👥 4 Servings⏱️ Prep & Cook: 1h👤 Country Living📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●pot
- ●whisk
- ●skillet
📝 Preparation Steps
1
Preheat broiler. Place poblano peppers, cut sides down, on a rimmed baking sheet. Broil, until charred, 2 to ⏱️ 4 minutes. Transfer to a bowl, cover, and let cool. Discard skins; dice peppers.
2
Bring 4 cups water to a boil in a large pot. Slowly whisk in grits. Reduce heat and simmer, stirring often (grits will bubble in spots), until liquid has absorbed and grits are tender, 20 to ⏱️ 25 minutes. Remove from heat and stir in cheese and butter. Season with salt.
3
Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and red pepper. Cook, stirring occasionally, until just tender, 6 to ⏱️ 8 minutes. Add garlic and cook, stirring occasionally, ⏱️ 1 minute. Transfer to a bowl; reserve skillet.
garlic, sliced2 cloves
4
Season shrimp with coriander, cayenne pepper, salt, and black pepper. Heat remaining tablespoon oil in reserved skillet over medium heat. Add shrimp and cook until opaque throughout, 2 to ⏱️ 3 minutes per side; transfer to bowl with vegetables. Add broth to skillet, increase heat to medium-high, and cook until liquid is reduced to 1 cup, 8 to ⏱️ 9 minutes. Return shrimp, vegetables, and poblanos to skillet and toss to combine.
5
Return grits to medium heat. Add 1/2 cup milk. Cook, stirring often, until heated through, 3 to ⏱️ 4 minutes (add additional milk as needed to thin). Serve grits topped with shrimp mixture with cilantro and lime wedges alongside.
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