Tex-Mex-Style Shrimp with Corn Grits

Votes: 1

How to Make Tex-Mex Shrimp and Corn Grits

Time: 1 hour.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 744, total fat 48 G., saturated fats 24 G., proteins 53 G., carbohydrates 28 G., fiber 3 G., cholesterol 296 mg, sodium 1266 mg, sugar 4 G.

Shrimp and grits is a traditional dish of the American South. But Ree Drummond decided to give it a Tex-Mex twist, infusing it with spices and ingredients typical of Tex-Mex cuisine. She mixed piquant pepper jack cheese and Mexican queso blanco into the grits, and added sweet poblano chili, spicy jalapeño, and taco seasoning to the shrimp. The flavor was vibrant and unforgettable.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Corn porridge

5 cups lightly salted chicken broth
3/4 cup instant corn grits
1.5 cups grated pepper jack cheese, can be substituted with any semi-hard pepper cheese
1.5 cups grated queso blanco, feta can be substituted
0.5 cup sour cream
2 tbsp (30 g) butter

Shrimps

2 tablespoons butter
1 tbsp. l. olive oil
700 g large shrimp, peeled
1 tablespoon taco seasoning
220 g raw Mexican chorizo
1 medium onion, diced
1 red bell pepper, diced
1 jalapeño pepper, diced
1 poblano pepper, diced
1 tbsp tomato paste
Hot sauce to taste
Juice of 1 lime
Fresh coriander leaves for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shrimps, corn grits, pepper jack cheese, sweet pepper, poblano pepper, lime, cilantro

Cooking the dish according to the recipe:

Corn porridge:

In a medium saucepan, bring 3 cups of broth to a boil. Slowly whisk in the grits. Bring to a boil and simmer over medium heat for 3-4 minutes. Reduce heat to low and add all the cheese and sour cream. Cook for another 3-4 minutes. Add the butter and keep the porridge warm.
In another saucepan, heat the remaining 2 cups chicken broth.

Shrimps:

Meanwhile, melt the butter in the olive oil in a large skillet over medium-high heat. Sprinkle the shrimp with taco seasoning and a pinch of salt and black pepper. Add the shrimp to the skillet and cook until just beginning to turn pink, 1-2 minutes per side, then remove to a plate. The shrimp will be fully cooked later in the sauce..
Add the chorizo to the pan and mash with a spatula. Add the onion and all the peppers to the pan, season with salt and pepper. Continue cooking until the sausage is cooked through, 4-5 minutes. Add the tomato paste and cook for another minute. Add hot broth and hot sauce to taste.
Return the shrimp to the pan along with any juices. Cook for another 2 minutes. Add the lime juice. Taste and add salt if necessary..
To serve, place the shrimp in the sauce on top of the cornmeal and sprinkle with cilantro.