Cinco De Mayo Shrimp and Grits
- Isabel S.
- May 6, 2017
- 2 min read
Cinco de Mayo meets southern in this delicious, rich meal. My plan was to make tacos for the holiday, but it got chilly outside again so I was craving something warm and cozy! This recipe only takes about 20 minutes to prepare so it's a great option for a quick but filling dinner! Since I made this on the fly I only had frozen shrimp, but use fresh, never frozen if possible. Shrimp and grits is one of my favorite comfort food meals, but I don't have it very often. When I do decide to indulge I go all out. I make my grits with butter and cheese because... Balance. Allowing yourself these simple pleasures like butter and cheese along side balance and healthy choices keeps you from crashing and bingeing.
Ingredients
Fresh or frozen uncooked shrimp (For two people I used 10 large shrimp.)
Grits
One large Jalapeño
Cilantro (about 1/2 cups not packed)
Limes
Chili-lime seasoning... I use Trader Joe's brand (or chili spice)
Sharp Cheddar-freshly grated
1/4 cup of Milk (Directions on my grits call for more milk but I like my grits a little thicker)
2 TBS of butter
Salt
Olive oil
Directions
Follow directions on the package to make grits.
Tip- I used Trader Joe's stone ground grits. The package says to use one tbsp or butter, I use two.
After grits have cooked for 15 minutes add milk and the other half of the jalapeño and cilantro.
Add a healthy amount of cheese and stir well.
Remove from heat and rest covered for about 5-10 minutes.
While grits are resting, heat a heavy drizzle of olive oil in a pan.
Add the other half of the finely chopped jalapeño and cook on medium high heat for about a minute or two.
Season shrimp fairly heavily with chili lime seasoning and place in an even layer in pan.
Tip- If you don't have access to chili lime seasoning use chili seasoning, lime juice, salt, and garlic powder.
Cook shrimp for about 3-4 minutes on each side. When cooked they will make a loose "C" shape.
At the last minute, add the other half of the chopped cilantro and squeeze juice of half of a lime on shrimp.
Stir to combine.
Serve in a bowl with shrimp arranged on top of the grits.
Top with another squeeze of lime juice and a little extra cilantro.
Add a side salad or your favorite green veggie and you have a balanced meal!
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