Recipe courtesy of Anthony Lamas

Nuevo Latino Shrimp and Grits

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  • Level: Easy
  • Total: 50 min
  • Active: 50 min
  • Yield: 4 to 6 servings
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3 cups water or shrimp stock

1 cup white corn grits 

1 cup heavy cream 

1/2 cup shredded manchego 

1/2 cup shredded Monterey Jack cheese 

2 tablespoons chipotles in adobo, pureed

4 tablespoons unsalted butter 

Kosher salt and freshly ground black pepper


1 pound Kentucky freshwater prawns or about 18 extra-large (16/20) domestic shrimp

1 tablespoon achiote paste 

1 tablespoon minced garlic 

1 lime, juiced  

3 tablespoons olive oil 

1/2 cup bourbon 

Bourbon Redeye Gravy:

One 4-ounce piece country ham

1/4 cup diced Spanish onion 

2 cups cleaned and trimmed chanterelles 

1/2 cup bourbon 

1/4 cup brewed coffee 

1 tablespoon cornstarch mixed with 2 tablespoons water 

1 tablespoon finely chopped fresh thyme 

1 cup (2 sticks) unsalted butter cut into 4 or 6 slabs. 

Kosher salt and freshly ground black pepper

1 roasted poblano or yellow or red bell pepper, seeded, skinned and julienned 


  1. For the grits: Bring the water or stock to a boil in a large saucepan. Slowly pour in the grits in a thin stream, stirring constantly so they don't form lumps. Cook over medium heat, stirring constantly until they begin to thicken. Reduce the heat to medium-low and cook uncovered, stirring occasionally to ensure they don¿t stick to the bottom on the pot, for 20 medium. Cover and reduce the heat to low and cook until the grits are tender, about 10 minutes more. Stir in the cream, manchego, Monterey Jack, chipotles and butter. Season with salt and pepper to taste.
  2. For the shrimp: Combine the achiote paste, garlic and lime juice in a shallow bowl. Add the shrimp and marinate in the refrigerator at least 30 minutes and no more than 6 hours.
  3. Heat the oil in a large skillet over medium-high heat. Add the shrimp and sear, 3 minutes per side. Remove the skillet from the heat. Add the bourbon, return to the heat, and cook, stirring occasionally, until the shrimp are bright pink and cooked through, about 1 to 2 minutes.
  4. For the bourbon redeye gravy: Heat a large skillet over medium-high heat. Add the ham and saute until browned, 1 to 2 minutes per side. Add the onions and mushrooms and continue to saute. Add the bourbon and shake the pan. (It may flame a bit. If so, pull it off the flame and stir.) Add the coffee and bring to a boil. Remove and discard the ham. Whisk in the cornstarch mixture and continue to boil until reduced by half. Whisk in the thyme and slowly incorporate the butter until you achieve an emulsified sauce.
  5. Serve the shrimp with the grits, poblano pepper and gravy.