Mexican Shrimp and Grits

Mexican Shrimp and Grits
Staff Writer
Mexican Shrimp and Grits

Pampano Restaurant

Mexican Shrimp and Grits

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.

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.

Nutrition

Calories per serving:

320 kcal

Daily value:

16%

Servings:

4
  • Carbohydrate, by difference 42 g
  • Protein 11 g
  • Total lipid (fat) 13 g
  • Vitamin A, IU 957 IU
  • Vitamin A, RAE 87 µg
  • Vitamin B-12 1 µg
  • Vitamin C, total ascorbic acid 3 mg
  • Vitamin D 6 IU
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 1 µg
  • Ash 2 g
  • Aspartic acid 1 g
  • Calcium, Ca 119 mg
  • Carotene, beta 47 µg
  • Cholesterol 32 mg
  • Choline, total 2 mg
  • Cryptoxanthin, beta 1 µg
  • Fatty acids, total monounsaturated 4 g
  • Fatty acids, total polyunsaturated 1 g
  • Fatty acids, total saturated 7 g
  • Fiber, total dietary 2 g
  • Folate, DFE 4 µg
  • Folate, food 4 µg
  • Folate, total 40 µg
  • Fructose 1 g
  • Glucose (dextrose) 1 g
  • Glutamic acid 1 g
  • Iron, Fe 2 mg
  • Lactose 1 g
  • Leucine 1 g
  • Lutein + zeaxanthin 46 µg
  • Lycopene 442 µg
  • Lysine 1 g
  • Magnesium, Mg 28 mg
  • Niacin 3 mg
  • Pantothenic acid 1 mg
  • Phosphorus, P 154 mg
  • Phytosterols 4 mg
  • Potassium, K 318 mg
  • Proline 1 g
  • Retinol 47 µg
  • Selenium, Se 15 µg
  • Sodium, Na 383 mg
  • Starch 11 g
  • Sugars, total 3 g
  • Tocopherol, gamma 1 mg
  • Water 144 g
  • Zinc, Zn 1 mg
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