Shrimp and Grits Tacos Recipe
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Category
Main Dish
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Cusine
Mexican
What do you need?
How to make?
Ingredients
2 cups water
2 cups milk
1 cup coarse ground grits
Kosher salt and freshly ground black pepper
4 tablespoons butter, divided
4 ounces cheddar cheese, finely grated
1 pound medium shrimp, peeled and deveined
1 medium white onion, chopped
2 serrano chilies, stemmed, seeded, and chopped
2 medium garlic cloves, minced
1 pound cherry tomatoes, quartered
1/2 cup fresh cilantro leaves, roughly chopped
12 corn tortillas, warmed
2 limes, quartered
Directions
Bring water and milk to a boil in a saucepan over high heat. Whisk in the grits and 2 teaspoons kosher salt. Reduce heat to a bare simmer and cook, stirring every other minute, until grits are creamy, 20 to 25 minutes. When grits are done, turn off heat and stir in 2 tablespoons butter and cheddar cheese. Season with lots of black pepper. Cover and set aside. Meanwhile, melt remaining 2 tablespoons butter in a large non-stick skillet over medium heat. When butter stops foaming add shrimp. Cook until pink on the bottom, about 1 minute. Flip and cook until pink on the other side and firm, about 1 minute longer. Season with salt and pepper to taste and transfer to a bowl with a slotted spoon and set aside. Add the onion, serranos, and garlic to the skillet and cook, stirring, until onion is translucent, about 3 minutes. Add the tomatoes and cook until they soften, release their juice, and make a thick sauce, about 4 minutes. Add half of the cilantro and season with salt and pepper. Turn off heat and stir the shrimp back in. Smear some of the grits on a tortilla and top with shrimp and salsa mixture. Garnish with more cilantro. Repeat with remaining tortillas. Serve tacos with lime wedges.