Mexican Shrimp and Grits


  • 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.

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