Shrimp & Grits With Tomatillo Sauce Recipe

Cooking Directions

• STEP 1.In a large skillet, heat olive oil over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove from skillet and set aside.
• STEP 2.In the same skillet, add the tomatillos, onion, garlic, and jalapeno. Cook until softened, about 5 minutes.
• STEP 3.Transfer the cooked tomatillo mixture to a blender or food processor. Add cilantro, lime juice, salt, and pepper. Blend until smooth.
• STEP 4.Return the tomatillo sauce to the skillet and heat over low heat. Add the cooked shrimp and stir to coat.
• STEP 5.In a separate saucepan, prepare the grits according to package instructions. Serve the shrimp and tomatillo sauce over the creamy grits.
• STEP 6.Garnish with additional cilantro and lime wedges, if desired. Enjoy!

Cooking Tips

• Make sure to devein and remove the shells from the shrimp before cooking.
• For extra heat, leave the seeds in the jalapeno. For a milder sauce, remove the seeds.
• If you prefer a smoother sauce, strain it through a fine mesh sieve after blending.
• To make the grits extra creamy, use milk instead of water when preparing them.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the shrimp and tomatillo sauce in a skillet over low heat until warmed through.
• Serve the reheated shrimp and tomatillo sauce over freshly cooked grits for best results.