Mexican Shrimp And Grits
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.
Servings
4
servings
Ingredients
- 1 tablespoon vegetable oil
- 8 ounce 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.