Recipe courtesy of Michael Voltaggio
Shrimp and Grits
Getting reviews...
- Level: Easy
- Total: 35 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 487
- Total Fat
- 27 g
- Saturated Fat
- 9 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 4 g
- Sugar
- 10 g
- Protein
- 32 g
- Cholesterol
- 213 mg
- Sodium
- 787 mg
- Level: Easy
- Total: 35 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 487
- Total Fat
- 27 g
- Saturated Fat
- 9 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 4 g
- Sugar
- 10 g
- Protein
- 32 g
- Cholesterol
- 213 mg
- Sodium
- 787 mg
Ingredients
Directions
- Add the grated corn a large nonstick saute pan and heat over medium heat until bubbling, stirring often to cook the corn evenly, about 5 minutes. Add the butter and fold in until fully melted. Stir in the scallions, cilantro and Cotija until combined. Taste and adjust the seasoning. Keep warm in the pan until ready to serve.
- Add the olive oil and garlic to a large saute pan over medium heat, allowing to heat through and flavor the oil, about 5 minutes. Meanwhile, toss the shrimp with the seafood seasoning. Add the shrimp and sear for 1 minute. Turn off the heat and allow the shrimp to finish cooking through from the residual heat, another 3 to 4 minutes. Carefully stir in the beer or malt liquor to combine with the shrimp.
- Ladle the grits into serving dishes. Top with the shrimp and garnish with more Cotija.
