Paula Deen's Southwest Shrimp and Grits

A Tex-Mex spin: pepper-Jack grits cooked in homemade shrimp stock, topped with chorizo, peppers, and shrimp finished with lime and cilantro.

Ingredients

• 1 pound medium shrimp, shells on
• 6 cups water
• 1 teaspoon salt, divided
• 3/4 cup white grits
• 3 tablespoons butter
• 6 oz pepper-Jack cheese, cubed
• 1/2 pound chorizo, casings removed
• 3 tablespoons olive oil, optional
• 1 1/2 cups chopped Vidalia onion
• 1 red bell pepper, chopped
• 1 jalapeno, seeded and minced
• 3 tablespoons all-purpose flour
• 2 tablespoons heavy cream
• 1 teaspoon fresh lime juice
• 2 green onions, chopped
• 3 tablespoons fresh cilantro
• 1/8 teaspoon black pepper

Directions

1. Peel the shrimp and simmer the shells in the water 15 to 20 minutes; strain to make stock.
2. Bring 3 1/2 cups stock and 1/2 teaspoon salt to a boil, add the grits and butter, cover, and cook 15 to 20 minutes until thick. Stir in the cheese; keep warm.
3. Brown the chorizo about 5 minutes; remove. Saute the onion, then the red pepper and jalapeno; dust with flour and stir 3 minutes.
4. Gradually add 2 cups stock, return the chorizo, and boil until slightly thickened.
5. Add the shrimp and cook 2 to 3 minutes until pink. Off the heat, stir in the cream, lime juice, green onion, cilantro, remaining salt, and pepper.
6. Top the grits with the shrimp mixture.

Notes

Recipe by Paula Deen (pauladeen.com).