Tex-Mex Shrimp and Grits
I wanted to take everyone’s favorite southern dish, shrimp and grits, and give it a tex-mex twist. These Tex-Mex Shrimp and Grits are out of this world. Cheesy grits are topped with a taco-seasoned chicken sausage, black beans and shrimp. Then finished off with all of your favorite taco toppings. We’re talking sour cream, guacamole, salsa, a bit more cheese and some cilantro.
Play around with your favorite taco toppings. Grilled corn or pickled jalapeños would be a delicious topping as well. I don’t really need an excuse to eat tortilla chips and so of course, I would say that this would be great with some chips on the side.
Tex-Mex Shrimp and Grits
Tex-Mex Shrimp and Grits are a fun twist on a Southern classic. Celebrate Cinco de Mayo and Derby Day with a Southern Tex-Mex mash-up. Cheesy grits topped with a Southwestern flavored chicken sausage, black bean and shrimp mixture. Don't forget all of your favorite taco toppings!
Servings: 4
Equipment
- Saucepan
- Skillet
Ingredients
Grits:
- 2 cups water
- 2 cups whole milk
- 1 teaspoon Kosher salt
- 1 cup coarse yellow cornmeal
- 1 teaspoon coarsely ground black pepper
- 1/4 teaspoon cayenne pepper
- 2 tablespoons unsalted butter
- 1 cup shredded Pepper Jack cheese
Topping:
- 1 tablespoon olive oil
- 1 pound chicken sausage
- 1 large yellow onion diced and divided
- 2 jalapeños diced and divided
- 1 pound large shrimp peeled deveined and tails on
- 1 15- ounce can black beans drained and rinsed
- Kosher salt and coarse black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon paprika
- 2 large avocados
- 3 medium tomatoes diced and divided
- 1/4 cup fresh cilantro chopped and divided
- 2 limes juiced
- 1/2 cup sour cream
- 1/4 cup crumbled cotija cheese
Instructions
- To make the grits, combine the water, milk and salt in a medium pot. Set over moderate heat and bring up to a low simmer. Slowly whisk in the cornmeal. Continue to cook, stirring often, until the grits have softened, about 20 minutes. Season with black pepper, a bit more salt (if needed), and cayenne pepper. Stir in the butter and cheese until melted through. Lower the flame and keep warm.
- In the meantime, set a large skillet over medium-high heat with the oil. Once hot, add the sausage, removed from it’s casing, and cook, breaking up with a wooden spoon until golden and crispy, about 10 to 12 minutes. Stir half of the onion, and half of the jalapeño and cook for another 2 to 4 minutes. Add the shrimp and beans, and cook until the shrimp is pink and no longer gray, about 15 to 18 minutes. Season with a big pinch of salt and pepper, and the rest of the spices. Keep warm over low heat.
- To make the guacamole, in a medium bowl, mash the avocado with a fork until somewhat chunky. Stir in half of the remaining onion, half of the remaining jalapeño, half of the tomatoes, half of the cilantro, half of the lime juice, and a big pinch of salt and pepper. Mix until well incorporated. Give it a taste and adjust seasoning accordingly.
- To make the pico de gallo, in a medium bowl, combine the remaining onion, tomatoes, jalapeño, cilantro, lime juice, and a big pinch of salt and pepper. Toss until evenly combined.
- To assemble the shrimp and grits, divide the grits among 4 large bowl, and top with the sausage and shrimp mixture. Top each with a scoop of guacamole, pico de gallo, sour cream, cotija and cilantro. Serve immediately. Enjoy!
