Southwestern Shrimp and Grits

  • Yield: 4 servings


1cup uncooked quick grits
1cup shredded cheddar cheese
2tablespoons butter
1tablespoon ground cumin
2teaspoons ancho chile powder
1/2teaspoon cayenne pepper
1/2teaspoon coarse salt
1/4teaspoon freshly ground pepper
1pound medium shrimp, peeled and deveined
2tablespoons olive oil
4cloves garlic, minced
2 to 3-- fresh jalapenos, seeded and thinly sliced
3/4cup sliced fresh mushrooms
5 to 6medium tomatoes, seeded and chopped
8-- green onions (white and pale green parts only), thinly sliced on the diagonal, plus additional
6slices bacon, cooked and crumbled
1 1/2tablespoons fresh lime juice
1/2cup chicken broth


For the grits:

  1. Cook the grits according to package directions.
  2. Add the cheese and butter to the cooked grits, and stir to combine.
  3. Set aside and keep warm.

For the shrimp:

  1. Combine the cumin, chile powder, cayenne, salt and pepper in a medium bowl. Add the shrimp and toss to coat.
  2. Heat the olive oil in a large skillet over medium heat. Add the shrimp, any of the extra spice mixture and the garlic. Saute until the shrimp turn pink and are cooked through; remove to a bowl and set aside.
  3. Add the jalapenos, mushrooms and tomatoes to the skillet, and cook for 5 to 10 minutes. Stir in the shrimp, green onions and bacon, and cook for 1 minute. Add the lime juice and broth and heat through.
  4. Serve the shrimp over the grits and garnish with the additional sliced green onions.

Recipe reprinted with permission from The Junior League of Houston, Inc., Peace Meals, a Book of Recipes for Cooking and Connecting (The Junior League of Houston, Inc., 2008)