This dish brings together creamy, comforting grits with succulent shrimp, all flavored with bold Southwestern spices for a deliciously satisfying meal. Perfect for a cozy dinner that’s both easy and full of vibrant flavors.
COOKBOOK / 3081
Start by combining the evaporated milk, grits, chicken broth, and butter in a saucepan over medium-high heat. Bring everything to a boil, then cook while stirring constantly until the grits thicken up a bit, about 5 to 7 minutes. Once they’re nice and creamy, stir in the Cheddar cheese until it’s melted and smooth. Take the pot off the heat and set it aside for now.
Next, cook the bacon in a large skillet over medium-high heat. Turn it every few minutes until it’s crispy and browned, which should take around 6 minutes total. Once done, transfer the bacon to some paper towels to drain, then chop it up once it’s cool enough.
In the same skillet with the bacon grease, toss in the bell peppers. Add the shrimp and sprinkle the taco seasoning over everything. Cook and stir for about 3 to 5 minutes, until the peppers are tender and the shrimp turn a bright pink and feel firm to the touch. Stir in the chopped bacon to mix all those flavors together.
To serve, spoon a good helping of the cheesy grits into each bowl, then pile on the shrimp and pepper mixture. If you like a little extra kick, drizzle some hot sauce over the top and enjoy!
- Use stone-ground grits for the best texture and flavor.
- Cook the shrimp just until pink to keep them tender and juicy.
- Add spices gradually and taste as you go to balance heat and flavor.
This dish brings together creamy, comforting grits with bold southwestern flavors and tender shrimp. It’s a wonderful mix of textures and spices that feels both homey and exciting. Perfect for a cozy dinner or impressing guests with something a little different.
Serve with a fresh side salad or roasted vegetables to add some crunch and color. A squeeze of lime or a sprinkle of fresh cilantro on top can brighten the dish even more. It pairs well with a chilled white wine or a light beer.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to keep the grits creamy. Avoid freezing, as the texture of the grits may change.
