Southwestern Shrimp and Grits

This new take on shrimp and grits has a Tex-Mex twist. We can’t think of anything more comforting than a creamy bowl of grits heaped with sautéed veggies, beans, cheese, and shrimp. The bell peppers stay crisp-tender during their quick trip in the pan so they taste extra fresh and poblanos add a touch of heat. The lime wedges balance the dish with a bit of acidity. This healthy pick (just look at all of those colors) will please the whole family. For an extra-prWe recommend serving the dish with a side salad with lime dressing.

southwestern-shrimp-grits
Photo by Greg DuPree
Southwestern Shrimp and Grits 4.7 3 5 1
Rating
Read Reviews
  • Makes 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 429.29 calories
    • Fat 12.53 g
    • Sat Fat 3.36 g
    • Cholesterol 118.15 mg
    • Sodium 1351.38 mg
    • Protein 23.67 g
    • Carbohydrate 54.46 g
    • Sugar 6.92 g
    • Fiber 6.94 g
    • Iron 3.25 mg
    • Calcium 200.36 mg
This new take on shrimp and grits has a Tex-Mex twist. We can’t think of anything more comforting than a creamy bowl of grits heaped with sautéed veggies, beans, cheese, and shrimp. The bell peppers stay crisp-tender during their quick trip in the pan so they taste extra fresh and poblanos add a touch of heat. The lime wedges balance the dish with a bit of acidity. This healthy pick (just look at all of those colors) will please the whole family. For an extra-prWe recommend serving the dish with a side salad with lime dressing.

Ingredients

  1. Check 3 cups water
  2. Check 1 cup whole milk
  3. Check 1 teaspoon kosher salt, divided
  4. Check 1 cup grits
  5. Check 2 tablespoon olive oil
  6. Check 1 poblano chile, seeded and sliced
  7. Check 1 red bell pepper, seeded and sliced
  8. Check ¾ pound large shrimp, peeled and deveined
  9. Check 2 garlic cloves, chopped
  10. Check 1 14-oz. can black beans, drained and rinsed
  11. Check 1 ounce queso fresco (fresh Mexican cheese), crumbled (about ¼ cup)
  12. Check 1 lime, cut into wedges

Directions

  1. Bring the water, milk, and ½ teaspoon salt to a boil in a medium saucepan. Whisk in the grits and cook, whisking constantly, until the mixture returns to a boil. Cover, reduce heat to medium low, and cook, uncovering to whisk occasionally, until soft and creamy, 25 to 30 minutes.
  2. Meanwhile, heat the oil in a large skillet (preferably cast iron) over medium high. Add the chile and bell pepper and cook, stirring often, until slightly softened, about 3 minutes. Add the shrimp, garlic, and the remaining ½ teaspoon of salt and cook, stirring just until the shrimp turn pink, about 3 minutes. Add the beans and cook until warm, about 1 minute.
  3. Serve the grits topped with the shrimp mixture and queso fresco. Serve with the lime wedges.