Green Chile Shrimp and Creamy Cheddar Grits
Ingredients:
creamy cheddar grits:
4 cups water
2 1/2 cups whole milk
8 Tbsp. butter
2 cups regular grits (not instant)
2 tsp. kosher salt
1 1/2 cups sharp cheddar cheese, shredded
tomato and green chile sauce:
2 lbs. cherry tomatoes
1/2 cup Santa Fe Ole Hatch Roasted Green Chile
1/2 tsp. chicken base
2 Tbsp. olive oil
2 Tbsp. Santa Fe Seasons Green Chile Lime Seasoning
salt and pepper to taste
green chile dusted shrimp:
2 1/2 lbs. large shrimp, shelled and deveined
2 Tbsp. Santa Fe Seasons Green Chile Lime Seasoning
4 Tbsp. butter
Directions:
for the grits:
Combine water, milk, salt and 4 tablespoons of butter in a large, heavy bottomed pan, bring to a boil
Reduce heat to a simmer and whisk in grits, stirring constantly until grits begin to thicken, about 5 minutes
Place a lid on pot and cook on low 10-15 minutes, stirring occasionally to prevent grits from sticking to the bottom of the pan
tomato and green chile sauce:
Prick each tomato with a knife and set aside. Heat olive oil in a pan over medium heat and add tomatoes, stirring occasionally
When the tomatoes start to burst, add green chile. As the tomatoes begin to break down and give off liquid add the green chile lime seasoning
Finish with salt to taste. Add a splash of water to thin the sauce if needed
green chile dusted shrimp:
Pat shrimp dry and season with green chile lime seasoning
Heat butter in a large skillet over medium heat
When butter begins to foam, add shrimp in a single layer and saute 2 minutes on each side, until opaque and pink
Sauté shrimp in batches if necessary
To assemble layer the grits in the bottom of a bowl and sprinkle with additional grated cheddar
Add a few generous spoonfuls of sauce and top with shrimp
Click here for Santa Fe Seasons Green Chile Lime Seasoning
Click here for Santa Fe Ole Roasted Hatch Green Chile
creamy cheddar grits:
4 cups water
2 1/2 cups whole milk
8 Tbsp. butter
2 cups regular grits (not instant)
2 tsp. kosher salt
1 1/2 cups sharp cheddar cheese, shredded
tomato and green chile sauce:
2 lbs. cherry tomatoes
1/2 cup Santa Fe Ole Hatch Roasted Green Chile
1/2 tsp. chicken base
2 Tbsp. olive oil
2 Tbsp. Santa Fe Seasons Green Chile Lime Seasoning
salt and pepper to taste
green chile dusted shrimp:
2 1/2 lbs. large shrimp, shelled and deveined
2 Tbsp. Santa Fe Seasons Green Chile Lime Seasoning
4 Tbsp. butter
Directions:
for the grits:
Combine water, milk, salt and 4 tablespoons of butter in a large, heavy bottomed pan, bring to a boil
Reduce heat to a simmer and whisk in grits, stirring constantly until grits begin to thicken, about 5 minutes
Place a lid on pot and cook on low 10-15 minutes, stirring occasionally to prevent grits from sticking to the bottom of the pan
tomato and green chile sauce:
Prick each tomato with a knife and set aside. Heat olive oil in a pan over medium heat and add tomatoes, stirring occasionally
When the tomatoes start to burst, add green chile. As the tomatoes begin to break down and give off liquid add the green chile lime seasoning
Finish with salt to taste. Add a splash of water to thin the sauce if needed
green chile dusted shrimp:
Pat shrimp dry and season with green chile lime seasoning
Heat butter in a large skillet over medium heat
When butter begins to foam, add shrimp in a single layer and saute 2 minutes on each side, until opaque and pink
Sauté shrimp in batches if necessary
To assemble layer the grits in the bottom of a bowl and sprinkle with additional grated cheddar
Add a few generous spoonfuls of sauce and top with shrimp
Click here for Santa Fe Seasons Green Chile Lime Seasoning
Click here for Santa Fe Ole Roasted Hatch Green Chile
