Mexican Shrimp and Grits

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 33g 51%
  • Carbs 40g 13%
  • Saturated 12g 61%
  • Fiber 7g 28%
  • Trans 0g
  • Sugars 7g
  • Monounsaturated 15g
  • Polyunsaturated 4g
  • Protein 56g 112%
  • Cholesterol 253mg 84%
  • Sodium 3,061mg 128%
  • Calcium 123mg 12%
  • Magnesium 99mg 25%
  • Potassium 785mg 22%
  • Iron 14mg 78%
  • Zinc 6mg 40%
  • Phosphorus 442mg 63%
  • Vitamin A 119µg 13%
  • Vitamin C 154mg 257%
  • Thiamin (B1) 0mg 28%
  • Riboflavin (B2) 0mg 15%
  • Niacin (B3) 4mg 19%
  • Vitamin B6 1mg 27%
  • Folic Acid (B9) 37µg 9%
  • Vitamin B12 1µg 19%
  • Vitamin D 1µg 0%
  • Vitamin E 2mg 9%
  • Vitamin K 5µg 6%
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