Mexican Shrimp and Grits

Pampano Restaurant


  • 1 Tablespoon  vegetable oil
  • 8 Ounces  Mexican chorizo, diced
  • 1/2 Cup  diced white onion
  • red bell pepper, seeded and cut into 1/4-inch dice
  • poblano pepper, seeded and cut into 1/4-inch dice
  • yellow bell pepper, seeded and cut into 1/4-inch dice
  • 1 Teaspoon  all-purpose flour
  • quart clam juice
  • Two  15-ounce cans hominy, such as Goya, drained and rinsed
  • 1 Pound  shrimp, peeled and deveined
  • 1/4 Cup  heavy cream
  •   Juice of 1/2 lime
  •   Cilantro leaves, for garnish

This Mexican-inspired twist on a traditional Southern comfort dish is perfect for brunch, lunch, or dinner. Pleasantly chewy hominy stands in for the usual grits, and Mexican chorizo and poblano pepper lends a bit of heat and smokiness to the broth for this dish.


Heat the oil in a skillet over medium heat and add the chorizo. Cook for 3 minutes. Then, add the onion and peppers and cook for 2 minutes. Then, add the flour and mix well.

Slowly add the clam juice and hominy, bring to a simmer, and let thicken slightly. Add the shrimp and cook until opaque. Remove from the heat and add the heavy cream and lime juice. Serve garnished with cilantro leaves.


Calories per serving:

687 calories

Dietary restrictions:

High Fiber

Daily value:



  • Fat 134g 206%
  • Carbs 161g 54%
  • Saturated 49g 244%
  • Fiber 28g 112%
  • Trans 0g
  • Sugars 27g
  • Monounsaturated 61g
  • Polyunsaturated 15g
  • Protein 224g 449%
  • Cholesterol 1,011mg 337%
  • Sodium 12,245mg 510%
  • Calcium 494mg 49%
  • Magnesium 396mg 99%
  • Potassium 3,141mg 90%
  • Iron 56mg 313%
  • Zinc 24mg 159%
  • Phosphorus 1,767mg 252%
  • Vitamin A 477µg 53%
  • Vitamin C 617mg 1,028%
  • Thiamin (B1) 2mg 112%
  • Riboflavin (B2) 1mg 60%
  • Niacin (B3) 15mg 77%
  • Vitamin B6 2mg 106%
  • Folic Acid (B9) 147µg 37%
  • Vitamin B12 5µg 77%
  • Vitamin D 4µg 1%
  • Vitamin E 7mg 34%
  • Vitamin K 20µg 25%
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