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Mexican Shrimp and Grits Recipe

Mexican Shrimp and Grits

Recipe courtesy Ann Piscitelli, Nokomis, Floria (PD Mag, Dec. '08, pg. 41)

Show: Paula's Best DishesEpisode: Dixie Divas

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on September 01, 2011

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    Loved it!! Made it last night for dinner and my husband LOVED it....will definitely make again!

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  • on May 28, 2011

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    Fantastic recipe. Great flavor, fun to make. Everyone loved it!

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  • on February 06, 2011

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    LOVE This! And so does the rest of my family!
    I'm not a grits person, but when I saw how Paula cooked these, I just had to give it a try. And I must say that I was pleased. :

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  • on January 19, 2011

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    This is delicious! Paula is one of the most dependable sources I have for great recipes - and the only one I trust to get a recipe right the first time out. I actually used chicken stock, and forgot the chorizo, and it was still a wonderful dish!

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  • on November 03, 2010

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    I made this for me and my boyfriend last night and it was UNBELIEVABLE!! I followed the recipe excatly and we could not find a thing wrong with it. I did add a little pepperjack cheese on top. Absolutely delicious. Thanks Paula!!

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  • on August 04, 2010

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    I decided to make it for company and cut the time, so I made garlic cheese grits ahead of time which bakes in the oven and can be made a head and heated when ready to serve. I bet it would be great over fried polenta also and I am going to try that next.

    As for the shrimp part, I thought that went quickly and was very easy. This is a great dish and I am going to serve it again this Saturday to friends.

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  • on August 03, 2010

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    This was not the speediest of recipes (approx 1.5 hours, as the recipe says but it was so delicious it didn't matter!

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  • on July 21, 2010

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    I'm allergic to shrimp so I made this using chicken stock instead of shrimp stock. I cut up 2 chicken breasts into bite sized pieces and browned those after cooking the chorizo until almost done. Then set them on the side. I made the sauce the same, sub chicken stock for shrimp stock, and added the chicken back in at the time the chorizo is added back in. When it was time to add the shrimp, I portioned out enough for me into a separate pan to finish cooking (add cream, lime juice, scallions and cilantro. So my family had mexican shrimp and chicken with grits. It was yummy yummy with extra protein for a lower cost. Of course, the shrimp flavor would be more if using shrimp stock but they all said it was good. I though just with the chicken that it was fabulous. I only used 1/2 the jalapeno and it was plenty spicy. The creamy, cheesy grits compliment the spicy sauce and meats wonderfully and I am not usually a big grits fan but this was good enough to heat up as leftovers (for breakfast and lunch the next day. This would make a great brunch too as it reminded me of a sausage gravy/biscuit but with grits.

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  • on July 20, 2010

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    I made this last night and we all loved it!

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  • on July 19, 2010

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    The recipe is great. I k now what she means about the southern women and their recipes. My Grandmother Tennille showed me how to make her cornbread. The amount of baking soda was 2 fingertips full It came out to 1/4 teas.

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