Shrimp and Hatch Chili Grits



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Shrimp and Hatch Chili Grits

Shrimp and Hatch Chili Grits

The first time making this dish, I had to find a way to use some hatch chilis. They add the smokey heat you will crave again and again. If you don't have your own stash of charred hatch chili in your freezer, try the canned variety. All the flavor but none of the smokiness sadly.
Prep time: 15 MCook time: 45 MTotal time: 60 M

Ingredients:

For the Shrimp
  • ¾ cup unsalted butter
  • 1 lemon, - juiced, add zest from, then cut into wedges
  • 2 Tbs finely chopped fresh rosemary
  • 2 Tbs Worcestershire sauce
  • 2 tsp coarse kosher salt
  • 1 ½ tsp ground black pepper
  • 1 tsp chili powder
  • ¼ tsp cayenne pepper
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 2 lbs peeled and de-veined  shrimp
  • Garnish: broiled lemon halves
For the Grits
  • 2 cups whole milk
  • 2 cups seafood stock
  • 1 cup stone-ground grits
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • ½ cup finely chopped Hatch green chiles
  • 2 Tbs cream cheese, softened
  • 1 Tbs unsalted butter

Instructions:

How to cook Shrimp and Hatch Chili Grits

Begin with the Grits
  1. In a 2-quart saucepan, heat milk and stock over medium-high heat and bring to a boil.
  2. Add grits, salt, and pepper; reduce heat to medium. Cook, stirring constantly, until grits have thickened slightly, about 8 minutes.
  3. Reduce heat to low; simmer for 20 minutes, stirring every 2 to 3 minutes.
  4. Cook15 minutes more, stirring constantly to prevent grits from sticking to bottom of the pan. Add up to ½ cup hot water, if necessary, if mixture becomes too thick.
  5. When grits are soft and creamy, remove from heat, and add chiles, cream cheese, and butter, stirring to combine. Season to taste with salt and pepper.
  6. Spoon grits into your bowl or plate, and add your cooked shrimp.  Drizzle with any remaining shrimp sauce.
Cooking the Shrimp
  1. While the grits are simmering,
  2. In a large skillet, melt butter over medium-high heat. Add lemon zest, juice, and wedges, rosemary, Worcestershire, salt, black pepper, chili powder, cayenne, garlic, and bay leaves.
  3. Reduce heat to medium-low; cook, stirring constantly, for about 1 minute.
  4. Bring to a simmer, reduce heat, and simmer and swirl for 5 minutes, allowing the bay leaves to infuse the liquid.   Add shrimp, and increase heat to medium.
  5. Cook just until slightly pink, 4 to 5 minutes.

Notes:

The next time I would make this dish - I would add the spices to the raw shrimp and use the butter infused bay leaf mixture along with the lemon to cook for a few minutes. I would then pour off the mixture so I could SEAR the shrimp, then add the liquid back in at the end.
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Adapted from : Louisiana Cooking

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