Green Chile Shrimp & Grits
Recipe and photos by La Terra Fina
Ingredients
- 3½ cups low-sodium chicken broth, divided
- 1 cup stone-ground yellow grits
- ¾ teaspoon kosher salt, divided
- 1 (10-ounce) container La Terra Fina Green Chile & Cheese Cottage Cheese Dip & Spread
- 2 tablespoons unsalted butter
- 1 cup corn kernels, fresh or thawed from frozen
- 1 tablespoon olive oil
- 1 cup cherry tomatoes
- 1 tablespoon olive oil
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon fresh lime juice
- Chopped fresh cilantro and lime wedges, for serving
Made With
Green Chile & Cheese Cottage Cheese Dip & Spread
Instructions
- Bring 3 cups of the chicken broth to a boil in a medium saucepan. Slowly whisk in the grits and ½ teaspoon of the salt.
- Reduce the heat to low and cook, stirring frequently, for 20–25 minutes or until the grits
are tender and thick. Add splashes of the remaining broth if the grits become too thick. - Remove the grits from the heat. Stir in the full container of Green Chile & Cheese Cottage Cheese Dip & Spread and the butter until smooth and creamy. Cover and keep warm.
- Meanwhile, heat a large skillet over medium-high heat. Add the corn and cook without oil for 3–4 minutes, stirring occasionally, until lightly charred.
- Add the olive oil and cherry tomatoes and cook for 2–3 minutes, until blistered. Transfer the corn and tomatoes to a plate.
- Pat the shrimp dry. Season with the smoked paprika, cumin, black pepper and remaining ¼ teaspoon salt.
- Add more olive oil to the skillet. Cook the shrimp for 1–2 minutes per side, until opaque and lightly browned.
- Return the corn and tomatoes to the skillet and toss with the lime juice.
- Divide the grits among four shallow bowls. Top with the shrimp, corn and tomatoes, then garnish with cilantro and lime wedges.
Made With
