Southwestern Shrimp 'N Grits
CHEF-MATE® ¡Que Bueno! Jalapeño Cheese Sauce is stirred into grits and topped with a mixture of kielbasa, shrimp, scallions and fresh herbs.
Ingredients
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GRITS
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Water -- 3 cups
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Salt -- 1 tsp
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Chef-Mate Que Bueno White Queso -- 1 cup
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WHOLE GRAINS
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Oil, neutral -- 2 Tbsp
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Sausage, fully cooked, smoked, sliced -- 14 oz
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Butter, unsalted -- 3 Tbsp
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Paprika, smoked -- 1 tsp
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Garlic, powder -- 1 tsp
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Cumin, ground -- ½ tsp
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Oregano, dried -- ½ tsp
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Pepper -- ¼ tsp
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Shrimp, peeled, deveined, tails off -- 1 lb
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Salt -- to taste
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Cilantro, fresh, chopped, for garnish (optional) -- ¼ cup
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Scallions, fresh, sliced, for garnish (optional) -- ¼ cup
Preparation
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1For 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.
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2Stir continuously, bring pot back to a boil and cover with a lid. Lower temp. to low.
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3Let grits cook 30 minutes, stirring occasionally with a wooden spoon and adding more water as necessary.
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4Stir in white queso sauce and adjust seasoning.
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5For 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.
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6In the same skillet, melt butter. Once melted, add spices and cook for 30 seconds.
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7Add shrimp, cook until opaque, about 5 minutes.
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8Add sausage back in and heat through. Stir in cilantro and scallions
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9Pour 4 oz of grits into each of 5 shallow bowls.
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10Top with 1/5 of the sausage and shrimp mixture.
Note:
Top with jalapeno slices for extra heat.
Components
