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