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South of the Border Shrimp and Grits
South of the Border Shrimp and Grits
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Quick and flavorful shrimp and grits dish with Mexican flair, ready in just 30 minutes using basic pantry items.
Ingredients:
  • 1 (12 fluid ounce) can evaporated milk
  • 0.5 cup yellow grits
  • 0.5 cup chicken broth
  • 1 tablespoon salted butter
  • 0.33333334326744 cup grated sharp Cheddar cheese
  • 3 slices bacon
  • 0.75 cup frozen bell peppers
  • 0.33333334326744 pound frozen medium shrimp - thawed, shelled, and deveined
  • 0.5 teaspoon taco seasoning mix
  • 2 teaspoons hot sauce, or to taste
Instructions:
  • In a saucepan over medium-high heat, mix together evaporated milk, grits, chicken broth, and butter. Bring to a boil, stirring constantly. Cook until thickened, approximately 5 to 7 minutes. Stir in Cheddar cheese until melted. Remove from heat and set aside.
  • Cook the bacon in a large skillet over medium-high heat, turning occasionally, until crispy and browned on both sides, about 3 minutes per side. Drain the bacon on paper towels and chop once it has cooled slightly.
  • In the same pan with the crispy bacon bits, toss in the vibrant bell peppers. Follow it up with the succulent shrimp and sprinkle in the taco seasoning. Keep everything moving until the peppers are warm and the shrimp turns a beautiful pink color on the outside and opaque inside, which should take about 3 to 5 minutes. Finally, mix in the chopped bacon for an extra burst of flavor.
  • Spoon creamy grits into each bowl, then top with savory shrimp mixture and a drizzle of spicy hot sauce.

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