Mexi-Fied Shrimp ‘n’ Grits
The Low Country Classic heads south of the border. Instead of Andouille sausage try adding chorizo, jalapenos and cumin to bring more bling to your palate. The biggest problem for most versions of shrimp ‘n’ grits is using frozen supermarket shrimp. Come get some Fresh From Florida hoppers and you’ll see what “succulent” really means.
Pepper Jack Cheese Grits
3 1/2 cups chicken broth
1 cup corn grits or polenta (I used Bob’s Red Mill)
1 cup heavy cream
3 tablespoons butter
kosher salt
pepper
1 cup shredded pepper jack cheese
Chorizo and Shrimp Sauce
1 pound ground chorizo
2 tablespoons butter
1 pound jumbo shrimp peeled and deveined
2 tsps chili powder
2 tsps paprika
1 tsp cumin
1 onion diced
1 red bell pepper diced
2 jalapenos seeds removed and diced
4 cloves garlic minced
1 1/4 cups heavy cream
3/4 cup chicken broth
Optional: hot sauce, lime wedges, cilantro
Pepper Jack Cheese Grits
Put the chicken broth in a large saucepan or pot. Bring to a boil and add the grits, heavy cream, butter, kosher salt, and pepper.
Reduce the heat to medium low and cook 30 minutes, stirring several times.
Stir in the pepper jack cheese and remove from heat. If not creamy enough, stir in more heavy cream or broth.
Chorizo and Shrimp Sauce
Set a large skillet over medium heat and add the ground chorizo sausage. Cook 6 to 8 minutes breaking apart the sausage as it cooks. Remove and place on a plate lined with paper towels to soak up the excess grease.
Set the same skillet over medium heat and add 1 Tbsp of the butter and shrimp, season the shrimp with some of the chili powder, paprika, and cumin. Cook 1 to 2 minutes per side and remove the shrimp from the pan, set aside.
Add the onions, red peppers, jalapenos, kosher salt, and pepper to the same skillet and cook 4 to 5 minutes, stirring a few times. Add the garlic and cook 1 more minute.
Add the remaining chili powder, paprika, and cumin along with the heavy cream, and chicken broth. Bring to a boil then reduce the heat and simmer 7 to 8 minutes.
Stir in the parmesan cheese and once melted taste for seasoning and add more chili powder, paprika, cumin, kosher salt, and/or pepper if needed, and more cream if you’d like.
To serve, lay down a bed of the pepper Jack grits and top with some shrimp and chorizo sausage. Then spoon the cream sauce over top. Serve with hot sauce, lime wedges, and cilantro if desired.
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.
101 N. Country Club Rd.
Lake Mary, FL 32746
407.330.2425
8780 E CR 466
The Villages, FL 32162
352.751.1755