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1 cup grits
1 cup water
1 cup milk
2 cups cheddar cheese
4 Tbsp unsalted butter
1 lb shrimp – peel and de-veined
1 tsp chili powder
1 tsp paprika
½ tsp cumin
½ tsp oregano
½ tsp garlic powder
¾ tsp brown sugar
Pinch of salt and pepper
1 poblano pepper – small chopped
1 jalapeno – small chopped
1 red bell pepper – small chopped
1 (14-oz) can of fire-roasted corn – drained and pat dry
1 small red onion – small chopped
6 cloves garlic – minced
Oil for cooking
For garnish: green onions – chopped
Combine all dry ingredients, rub it onto the shrimp, and place in the refrigerator until ready to cook.
In a pot, combine water and milk and bring to a low boil. Then, reduce a simmer.
Slowly whisk in the grits. Bring to a simmer. Simmer and stir often until grits absorb the liquid (about 20 to 30 minutes).
Remove from heat and stir in cheese and butter until melted. Season with salt and pepper to taste. Cover to keep warm and set aside.
Wipe out the pan and heat on the stove on medium-high heat. Add shrimp and cook for about 2 minutes on each side. Remove the shrimp from the pan, cover to keep warm and set aside.
Wipe out pan once more, heat on high, and add in onion, cook for 1 minute. Then add garlic and cook for an additional minute. Lastly, add peppers and cook until slightly soft. Add corn and heat for a minute or two. Season with salt and pepper to taste.
Assemble the shrimp and grits – starting with the grits, topped with pepper-corn mix, shrimp and garnished with green onions.
