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Chipotle Shrimp & Cheesey Grits
...in your mind.
Chipotle Shrimp & Cheesey Grits

Chipotle Shrimp & Cheesey Grits

Serves 6

Ingredients

  • 2 cups milk
  • 2 cups water
  • 1 cup grits or cornmeal
  • 36 large shrimp (2-1/25’s would be great) shell off & deveined
  • 1 tablespoon chipotle chili powder or regular chili powder
  • 1 tablespoon Kosher salt
  • Olive oil - about 2 tablespoons
  • 3 tablespoons butter
  • 1 teaspoon salt
  • Fresh ground pepper
  • 1 cup sharp cheddar cheese
  • Chopped cilantro for garnish

Directions

  1. Combine milk, water & cornmeal - bring to a boil then lower heat and cook slowly, stirring often until thick - 15 to 20 minutes
  2. Meanwhile, toss the shrimp with the chili powder, salt and olive oil - set aside
  3. To the grits, add butter, salt, pepper and cheese - stir well and keep warm
  4. Heat a non-stick pan on high and cook shrimp until they are browned in spots and cooked through, 3-4 minutes
  5. Serve shrimp on top of grits with a little chopped cilantro
Chipotle Shrimp & Cheesey Grits

Chipotle Shrimp & Cheesey Grits

Serves 6

Ingredients

  • 2 cups milk
  • 2 cups water
  • 1 cup grits or cornmeal
  • 36 large shrimp (2-1/25’s would be great) shell off & deveined
  • 1 tablespoon chipotle chili powder or regular chili powder
  • 1 tablespoon Kosher salt
  • Olive oil - about 2 tablespoons
  • 3 tablespoons butter
  • 1 teaspoon salt
  • Fresh ground pepper
  • 1 cup sharp cheddar cheese
  • Chopped cilantro for garnish

Directions

  1. Combine milk, water & cornmeal - bring to a boil then lower heat and cook slowly, stirring often until thick - 15 to 20 minutes
  2. Meanwhile, toss the shrimp with the chili powder, salt and olive oil - set aside
  3. To the grits, add butter, salt, pepper and cheese - stir well and keep warm
  4. Heat a non-stick pan on high and cook shrimp until they are browned in spots and cooked through, 3-4 minutes
  5. Serve shrimp on top of grits with a little chopped cilantro