This Southwestern Shrimp and Grits recipe takes the greatest flavors from Creole and Southwest, and combines them to bring you the best of both worlds! With each bite, you’ll be impressed with its delectable taste!
This Southwestern Shrimp and Grits recipe is a new take on an old classic! It combines Texas Caviar with Creamy Cheddar Grits and shrimp! What could be better than cheesy shrimp and grits?!
Shrimp and Grits is one of my favorite meals. I am a real connoisseur and judge a restaurant by their ability to prepare the dish well. Traditionally served with jumbo shrimp, andouille sausage, shallots and a seafood and butter broth, I figured I would make a new play on the old classic.
It all started when I had some leftover Texas Caviar. This is dish is always requested by my friends for any potlucks or party. It is simple, healthy and gets rave reviews. Because the chopping takes a lot of time and I love the flavor profile, I generally make a little extra for my family.
Texas caviar tops grilled chicken, salmon and steak well, but also salads and nachos. On this date, I decided to pair it with shrimp and plate it on top of my Creamy Cheddar Grits.
A true blend of Creole and the Southwest. It’s hard to beat the classic shrimp and grits, but I have to say I feel like I’ve created a new masterpiece!
Since most folks won’t be preparing Texas Caviar before making their Southwestern Shrimp and Grits, I adapted the recipe, making it cooked and hot instead of cold and pickled.
It still takes a little bit of time to chop all the vegetables, but you’ll have a few minutes while you wait for your Creamy Cheddar Grits to cook. The actual dish only takes 12 minutes after the prep work is done. If you are short on time, use a mini food processor to chop fast!
If you like this shrimp and grits recipe, check out these other easy shrimp recipes:
- 4 tablespoons butter
- 1 medium sweet onion diced
- 2 garlic cloves minced
- 1/2 cup red bell pepper diced
- 1/2 cup green bell pepper diced
- 1/2 cup corn kernels
- 1/4 teaspoon coriander
- 2 tablespoons red wine vinegar
- Salt and pepper
- 1 pound large shrimp raw, shelled
- 1/2 cup canned black beans drained and rinsed
- Creamy Cheddar Grits
In a large skillet, melt butter over medium heat. Add onion and garlic. Saute until soft, approximately 5 minutes.
Add red bell pepper, green bell pepper, corn and coriander. Heat for 2 minutes.
Add shrimp and red wine vinegar to mixture and cover for 3 minutes.
After 3 minutes, turn shrimp so both sides cook evenly. Add black beans. Cover and cook for an additional 2 minutes to warm. Shrimp should be starting to curl and be a light pink. If they still have any grey, cook for an additional 2-3 minutes. Vegetables should be soft but still taunt.
Serve over Creamy Cheddar Grits.
If you've tried this recipe, come back and let us know how it was!