Southwestern Shrimp And Grits Recipe

Cooking Directions

• STEP 1.In a large saucepan, bring water and salt to a boil. Slowly whisk in the grits and reduce heat to low. Cook, stirring occasionally, until the grits are thick and creamy.
• STEP 2.In a skillet, heat olive oil over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
• STEP 3.In the same skillet, add the diced bell peppers, onions, and garlic. Cook until the vegetables are tender, about 5 minutes. Add the diced tomatoes, cumin, chili powder, and paprika. Cook for another 2 minutes.
• STEP 4.Return the shrimp to the skillet and stir to combine with the vegetables and spices. Cook for an additional 2 minutes to allow the flavors to meld together.
• STEP 5.To serve, spoon the creamy grits onto plates and top with the southwestern shrimp mixture. Garnish with chopped cilantro and a squeeze of fresh lime juice.
• STEP 6.Enjoy the Southwestern Shrimp and Grits immediately while hot.

Cooking Tips

• For extra flavor, you can cook the grits in chicken or vegetable broth instead of water.
• Feel free to adjust the spice level by adding more or less chili powder and cumin.
• Serve with a side of sautéed greens or a fresh salad for a complete meal.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the shrimp and grits in a skillet over low heat, stirring occasionally, until heated through.
• Garnish with fresh cilantro and lime juice before serving.