Shrimp and Grits Tacos

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

1. Set a saucepan over high heat and bring the milk and water to a boil. Whisk in the grits with 2 teaspoons kosher salt, then lower the heat until the pot is just barely bubbling. Cook the grits until they turn creamy, stirring every other minute, 20 to 25 minutes.
2. Once the grits are ready, take the pan off the heat and fold in 2 tablespoons butter and the cheddar cheese. Give them a generous grind of black pepper, cover the pan, and set it aside.
3. In the meantime, melt the remaining 2 tablespoons butter in a large non-stick skillet over medium heat. When the butter settles down and is no longer foamy, add the shrimp. Cook until the first side turns pink, about 1 minute, then flip and cook until the second side is pink and the shrimp feel firm, about 1 minute longer. Season with salt and pepper to taste, then use a slotted spoon to move the shrimp to a bowl and set them aside.
4. Add the onion, serranos, and garlic to the same skillet. Cook, stirring, until the onion looks translucent, about 3 minutes. Stir in the tomatoes and cook until they soften, give off their juices, and turn into a thick sauce, about 4 minutes. Add half of the cilantro, season with salt and pepper, turn off the heat, and stir the shrimp back into the skillet.
5. Spread some of the grits onto a tortilla, then spoon the shrimp and salsa mixture over the top. Scatter on more cilantro. Do the same with the remaining tortillas, and serve the tacos with lime wedges.