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Southwestern Shrimp 'N Grits

  • Preparation time
    35 min
  • Difficulty Easy
  • Number of servings
    5
CHEF-MATE® ¡Que Bueno! Jalapeño Cheese Sauce is stirred into grits and topped with a mixture of kielbasa, shrimp, scallions and fresh herbs.
Ingredients
  • GRITS
  • Water -- 3 cups
  • Salt -- 1 tsp
  • Chef-Mate Que Bueno White Queso -- 1 cup
  • WHOLE GRAINS
  • Oil, neutral -- 2 Tbsp
  • Sausage, fully cooked, smoked, sliced -- 14 oz
  • Butter, unsalted -- 3 Tbsp
  • Paprika, smoked -- 1 tsp
  • Garlic, powder -- 1 tsp
  • Cumin, ground -- ½ tsp
  • Oregano, dried -- ½ tsp
  • Pepper -- ¼ tsp
  • Shrimp, peeled, deveined, tails off -- 1 lb
  • Salt -- to taste
  • Cilantro, fresh, chopped, for garnish (optional) -- ¼ cup
  • Scallions, fresh, sliced, for garnish (optional) -- ¼ cup
Preparation
  • 1
    For the grits: In a medium, heavy bottomed saucepot, bring water and salt to a boil over medium high heat. Slowly whisk grits into boiling mixture.
  • 2
    Stir continuously, bring pot back to a boil and cover with a lid. Lower temp. to low.
  • 3
    Let grits cook 30 minutes, stirring occasionally with a wooden spoon and adding more water as necessary.
  • 4
    Stir in white queso sauce and adjust seasoning.
  • 5
    For the topping: In a large, deep skillet, heat oil. Once hot, add sausage and cook until browned 3-5 minutes. Remove from the pan with a slotted spoon and set aside.
  • 6
    In the same skillet, melt butter. Once melted, add spices and cook for 30 seconds.
  • 7
    Add shrimp, cook until opaque, about 5 minutes.
  • 8
    Add sausage back in and heat through. Stir in cilantro and scallions
  • 9
    Pour 4 oz of grits into each of 5 shallow bowls.
  • 10
    Top with 1/5 of the sausage and shrimp mixture.
Note:

Top with jalapeno slices for extra heat.

Components