Mexican Shrimp And Grits

Name: Mexican Shrimp And Grits
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

Richard Sandoval|Aug. 6, 2013 4:06 pm EST

1 (2 ratings)

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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

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.