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.

Olive Oil
peeled and deveined shrimp, 24 to 28 count
to 2 sliced serrano peppers (as hot as you like it)
tomatoes, seeded and diced
large orange, juiced
lime, juiced
kosher salt and freshly ground black pepper, to taste
Hot cooked grits, serving suggestion
Pickled onions, serving suggestion
Chopped cilantro, garnish
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

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