Southwest Shrimp & Grits

Name: Southwest Shrimp & Grits
Total time: 1 h
Yield: 4 - 6 serving(s)
Ingredients: 2 green poblano peppers, halved and seeded; 1 c. white stone-ground grits; 2 oz. extra-sharp Cheddar, coarsely grated (about 1/2 cup); 2 tbsp. unsalted butter; Kosher salt and freshly ground black pepper; 2 tbsp. olive oil, divided; 1 small onion, sliced; 1 small red pepper, sliced; 2 cloves garlic, sliced; 1 lb. shrimp, peeled and deveined; Pinch cayenne pepper; 2 c. chicken broth; 1/2 to 1 cup whole milk; Fresh cilantro leaves and lime wedges, for serving

This cheesy dish is Southern comfort food at its finest.

By Taylor MurrayPublished: Jun 10, 2019

1 Rating

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Brian Woodcock

Yields:

4 - 6 serving(s)

Total Time:

1 hr

Everyone loves a heaping bowl of cheesy shrimp and grits!

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Ingredients

2 green poblano peppers, halved and seeded
1 cup white stone-ground grits
2 oz. extra-sharp Cheddar, coarsely grated (about 1/2 cup)
2 Tbsp. unsalted butter
Kosher salt and freshly ground black pepper
2 Tbsp. olive oil, divided
1 small onion, sliced
1 small red pepper, sliced
2 cloves garlic, sliced
1 lb. shrimp, peeled and deveined
Pinch cayenne pepper
2 cups chicken broth
1/2 to 1 cup whole milk
Fresh cilantro leaves and lime wedges, for serving

Directions

1. Step 1Preheat 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. Step 2Bring 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. Step 3Heat 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.
4. Step 4Season 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. Step 5Return 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.