• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 2
    OK

    Spicy Ceviche-Style Shrimp and Grits

    Spicy serrano chiles and a touch of citrus juice adds an Ecuadorian touch to this take on a classic Southern shrimp and grits recipe. Try using quick cooking grits and dinner can be on the table super quick.


    Ingredients
    2
    tablespoons
    Olive Oil
    8
    ounces
    peeled and deveined shrimp, 24 to 28 count
    1
    to 2 sliced serrano peppers (as hot as you like it)
    2
    tomatoes, seeded and diced
    1
    large orange, juiced
    1
    lime, juiced
    *
    kosher salt and freshly ground black pepper, to taste
    *
    Hot cooked grits, serving suggestion
    *
    Pickled onions, serving suggestion
    *
    Chopped cilantro, garnish
    Directions
    In a large skillet, heat the oil at high heat.
    Add the shrimp and season with salt and pepper. Sautee for 2 minutes, stirring to sear both sides of the shrimp. The shrimp will start turning pink and curl into a circle.
    Add the sliced serrano peppers, followed by the tomatoes. Stir to combine and cook for 2 minutes more.
    Turn the heat down to medium-low and add the orange juice and lime juice. Simmer for a couple more minutes to reduce down some of the juices.
    Serve hot over the cooked grits and top with picked onions and a garnish of chopped cilantro.

    The base number of servings for this recipe is 2
    OK

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