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Southwest Shrimp and Grits

By Paula Deen

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Difficulty: Medium

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15

Ingredients

  • 1 lb medium shells left on shrimp
  • 6 cups water
  • 1 teaspoon divided salt
  • 3/4 cup white grits
  • 3 tablespoons butter
  • 6 oz cubed pepper Jack soft block cheese
  • 1/2 lb casings removed chorizo sausage
  • 3 tablespoons optional olive oil
  • 1 1/2 cups chopped Vidalia onion
  • 1 seeded and chopped into 3/4-inch pieces red bell pepper
  • 1 seeded and minced jalapeño
  • 3 tablespoons all purpose flour
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon fresh lime juice
  • 2 chopped, plus more for garnish green onions
  • 3 tablespoons chopped fresh cilantro
  • 1/8 teaspoon black pepper

Directions

Peel the shrimp and set aside, reserving the shrimp shells.

In a large saucepan, bring the water to a boil over medium heat. Add the shrimp shells and reduce the heat to medium-low. Cook for 15 to 20 minutes, stirring occasionally. Cool the shrimp stock, and strain. Discard the shells.

In a large saucepan, bring 3 1/2 cups shrimp stock and 1/2 teaspoon salt to boil over medium heat. Add the grits, stirring well. Add the butter and stir until melted. Cover, and reduce the heat to low. Cook until thickened, stirring occasionally, about 15 to 20 minutes. Add the pepper Jack soft block cheese, and stir until melted. Set aside and keep warm.

In a large skillet over medium heat, add the chorizo and cook until browned and crumbly, about 5 minutes. Remove the chorizo, to a plate or bowl, leaving the drippings in the skillet. Add up to 3 tablespoons olive oil, if necessary. Put the skillet over medium heat, and add the onion. Cook for 4 minutes, then add the red pepper and jalapeño, and cook, stirring frequently, for 3 minutes. Sprinkle with the flour, stirring constantly for 3 minutes. Gradually add 2 cups of shrimp stock, stirring to scrape the bottom of the skillet and to prevent lumps. Stir in the cooked chorizo, and increase the heat to medium-high. Bring the mixture to a boil, and cook until slightly thickened. Add the shrimp, and cook until they turn pink, about 2 to 3 minutes. Remove the skillet from the heat, then add the cream and lime juice. Stir in the green onion, cilantro and remaining 1/2 teaspoon salt, and pepper. Transfer the grits to a serving platter and spoon the shrimp mixture over the top. Garnish with green onion and serve.

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Nancy Ames

January 24, 2014
My whole family loves this.

Elizabeth Brock

January 08, 2014
I would like your strawberry cake and your strawberry icing recipes that you made on one of your shows. I had it and when we lost our house; my daughter took the recipes bu5 can't find this one with the correct icing. I'm thinking it had stick butter, a pkg of cream cheese, a box 9f powdered sugar, 1tsp vanilla, & 1/4 cup thawed strawberries.

Lisa the Admin

December 06, 2010
Takes a while to do, but results are worth it. Passed it on to a friend and his family loved it too.

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