Chipotle Shrimp & Cheesy Grits
Shrimp & Grits with a little extra kick, some cheese and some bacon!
Ingredients
- 1½ lb Large Shrimp peeled, deveined, tails-off
- 1/2 cup Butter
- 4 Garlic Cloves minced
- 1 tsp Minced Dried Onion
- 1 tsp Red Pepper Flakes
- 1 tsp Cumin
- 4 tbsp Flour
- 1 15oz can Crushed Tomatoes
- 1 4oz can Chipotle Peppers in Adobo chopped,
- 1 lb Andouille Sausage cut into ½ inch pieces
- 1 Red Bell Pepper diced
- ½ lb Bacon cut into ½ inch pieces
- 1½ cup Quick Grits
- 2 qt Chicken or Vegetable Broth divided
- 1 cup Cheddar Cheese shredded
- 4 Scallions chopped
Instructions
- Prepare all of the ingredients.
- In a large saute pan over medium-high heat, add butter, and garlic. Once melted add shrimp, cumin, red pepper flakes, and onion. Cover with lid and cook for 7 minutes (until shrimp is just cooked.) Remove shrimp from pan and keep warm. Reserve juices.
- In the same saute pan, reduce heat to medium and whisk in flour and cook for 3 minutes then whisk in 2 cups broth. Let cook 3 minutes then add chopped chipotle, and crushed tomato. Cook for 3 minutes then add red bell peppers and andouille. Reduce heat to medium low and let simmer until ready to serve.
- In a frying pan over medium-high heat, add bacon. Cook until crispy and remove to paper towel covered plate.
- In a saucepan over medium-high heat, add remaining broth. Bring to a boil then add grits. Once boiling again, reduce heat to medium-low and cook for 5 minutes. Stir in cheese. Cook for 3 minutes more.
- Return shrimp to large saute pan with sauce and sausage. Stir to coat.
- In a shallow bowl, start with a portion of grits. Ladle shrimp and sausage sauce. Sprinkle with bacon and scallions.
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