Green Chile & Tomato Shrimp on Cheddar Grits
Equipment
- Medium Saucepan
- Skillet
Ingredients
Shrimp
- 8-10 Shrimp (U-15 peeled & deveined raw)
- Olive Oil For Sauté
- ½ Tbsp. Poblano Chile Julienne Cut
- 1 Tbsp. Chopped Fresh Garlic
- ½ Cup Chopped Sweet or Red Onion
- 3 Tbsp. Cilantro Chopped
- 1 Cup Tomato (Roma or other ripe) small diced
- 1 tsp. Cumin fresh ground, if possible
- 1 tsp. Coriander fresh ground, if possible
- White Wine to deglaze
- ¼ Cup Heavy Cream
- Salt & Pepper
Grits
- ½ Cup Hominy Grits
- 3 Cups Chicken Stock or Low Salt Chicken Broth
- 4 Oz. Butter
- 1 Cup Cheddar (Shredded)
- Salt & Pepper
Instructions
For the Grits:
- Place Broth and Butter in a medium sized saucepan.
- Bring to a boil.
- Slowly add Grits to the saucepan while continually stirring.
- Slightly reduce heat and continue to stir for about 4-5 minutes. It will thicken properly and the grits will be cooked through.
- Add Cheddar and stir until well mixed. Taste for seasoning adjustment.
- Be careful not to add salt before tasting as broths vary in sodium levels. Place in a warm place until serving.
For the Shrimp:
- Season Shrimp with salt, pepper, coriander and cumin.
- With a hot skillet, sauté the Shrimp in Olive Oil - just until seared on both sides.
- Remove from skillet and set aside until final step.
- To the hot skillet, add Onion, Garlic, Tomatoes and Poblanos.
- Sauté for about a minute.
- Add Wine to deglaze and reduce to near evaporation.
- Add Cream and Shrimp.
- Continue until Shrimp are cooked through and Cream has thickened.
- Stir in Cilantro, adjust seasoning as necessary and serve on top of Grits.
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