- Food Bank Week Begins
Mexican Shrimp and Grits
- 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
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