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Chipolte Shrimp and Grits

Chipolte Shrimp and Grits

Review Overview

ease of preparation and cooking
9
availability of ingredients
8.5
specialized cooking utensils required
10

Shrimp and Grits with Chipolte yep!

These Shrimp and Grits are smoky and simple to make. Erin say's she likes this version better than the other recipe for shrimp and grits on this site. Flavors of the southwest knocking out the Tabasco.

Chipolte Shrimp and Grits
 
Ingredients
  • 1 Lb raw shrimp* peeled de-veined and tails removed
  • 2 T olive oil
  • ½ t chipolte chile powder
  • 1 T minced garlic
  • fresh ground black pepper
  • salt
  • 4 slices thick cut bacon
  • 1 cup heavy cream
  • 1 cup sweet online - diced ¼ inch
  • 3½ cup water
  • 1 cup quick grits
  • ½ t Tabasco brand chipolte hot sauce
  • 8 oz mushroom - stems removed quartered
  • 3 green onions - sliced thin greens only
  • 8 oz sharp white cheddar cheese shredded
Instructions
  1. Combine Olive oil, garlic, shrimp and chipotle powder and rest in fridge white doing the rest
  2. Preheat oven to 375
  3. Prep everything before you start cooking.
  4. Cut the bacon into ½ inch slices and put in a in a cool 10 inch oven safe saute pan.
  5. Add ½ cup of water to the bacon and turn the heat to medium high.
  6. Allow the bacon to plump stirring frequently until the water evaporates and the bacon begins to brown.
  7. Turn the heat down to medium low and cook for approx. 10 minutes until the bacon is brown and crisp.
  8. Remove bacon to a paper towel lined plate
  9. Reserve 1 T of bacon grease for cooking the onions.
  10. Remove all but 2 T bacon grease and increase heat to medium high
  11. Add mushrooms and saute until happy and remove from pan.
  12. Add the reserved bacon grease and diced onion and cook until the onion is soft and just starting to brown.
  13. Add ½ cup of water to the pan to deglaze and stir constantly to remove the brown bits from the bottom of the pan. Add the 3 cups of water and 1 cup of heavy creamy and stir until combined and bring to a simmer to let all the flavors meld.
  14. Reduce the heat to medium low and slowly add the grits and cook stirring often until the grits are thick.
  15. Turn off burner and add the cheese a little at a time allowing each batch to melt before adding the next.
  16. Arrange the shrimp around the dish and push each shrimp into the grits until have submerged.
  17. Place pan in oven and cook until shrimp are opaque about 7 minutes
  18. Top with bacon, mushrooms and top with green onions.
  19. Serve immediately
Notes
Splurge and get the 21-25's but nothing smaller than the 26-30's

 

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Review Overview

ease of preparation and cooking
9
availability of ingredients
8.5
specialized cooking utensils required
10

Shrimp and Grits with Chipolte yep!

These Shrimp and Grits are smoky and simple to make. Erin say's she likes this version better than the other recipe for shrimp and grits on this site. Flavors of the southwest knocking out the Tabasco.

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