Mexican Shrimp and Grits Recipe


Nutrition

Cal/Serving: 590
Daily Value: 30%
Servings: 4

High-Fiber
Fat33g50%
Saturated12g60%
Trans0g0%
Carbs40g13%
Fiber7g28%
Sugars6g0%
Protein33g67%
Cholesterol70mg23%
Sodium2639mg110%
Calcium51mg5%
Magnesium59mg15%
Potassium486mg14%
Iron13mg75%
Zinc4mg30%
Phosphorus199mg28%
Vitamin A1382IU28%
Vitamin C154mg257%
Thiamin (B1)0mg28%
Riboflavin (B2)0mg15%
Niacin (B3)4mg19%
Vitamin B61mg26%
Folic Acid (B9)37µg9%
Vitamin B121µg19%
Vitamin D1µg0%
Vitamin E2mg9%
Vitamin K5µg6%
Fatty acids, total monounsaturated15g0%
Fatty acids, total polyunsaturated4g0%
Have a question about the nutrition data? Let us know.

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Mexican Shrimp and Grits
Pampano Restaurant

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.

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INGREDIENTS

  • 1 tablespoon vegetable oil
  • 8 ounces Mexican chorizo, diced
  • 1/2 cup diced white onion
  • 1 red bell pepper, seeded and cut into 1/4-inch dice
  • 1 poblano pepper, seeded and cut into 1/4-inch dice
  • 1 yellow bell pepper, seeded and cut into 1/4-inch dice
  • 1 teaspoon all-purpose flour
  • 1 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

DIRECTIONS

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.

Recipe Details

Servings: 4
Cuisine: Mexican

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