Shrimp And Grits Tacos Recipe

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

water, milk, ground grits, kosher salt, butter, cheddar cheese, shrimp, white onion, serrano chilies, garlic, tomatoes, fresh cilantro, corn tortillas

Taken from www.seriouseats.com/recipes/2013/08/shrimp-and-grits-tacos-recipe.html (may not work)

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