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

Write a Review