Hands-On Time
30 Mins
Total Time
35 Mins
Greg DuPree

How to Make It

Step 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.

Step 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.

Step 3

Serve the grits topped with the shrimp mixture and queso fresco. Serve with the lime wedges.

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