Honey Habanero Shrimp and Grits
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Robert Moreland
Shrimp and grits is a southern United Stated tradition. It’s an easy to make dish that’s filling and light at the same time. We recommend making the salsa verde the day before you prepare the shrimp and grits to allow the salsa’s flavors to meld and to get a head start on meal prep.
Honey Habanero Shrimp and Grits
Category
Seafood
Servings
4
Prep Time
10
Cook Time
30
Ingredients
- 1 Tablespoon olive oil
- 3 gloves garlic, minced
- 1-1/2 cups fast cooking grits
- 2 cups low sodium vegetable broth
- 2 cups low fat milk
- 1/2 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 20 raw shrimp (16-20 per lb), de-veined and rinsed (You can leave the shells on when grilling, or you can take them off if you prefer)
- 1 Tablespoon Honey Habanero Rub or substitute our Honey Chipotle Rub for a milder spicy heat
- 1 pound tomatillos (husks removed)
- 2 jalapeño peppers, seeded and halved
- 1 small onion cut in half
- 1/2 red bell pepper, seeded
- 1 teaspoon olive oil
- 2 cloves roasted garlic, chopped or minced
- 1 lime - add the juice and some zest (you can use dried lime zest as well)
- 1/2 cup fresh cilantro or 3 or 4 Tablespoons Dried Cilantro
- 1 tablespoon Chili Flakes
- Coarse Sea Salt to taste
- Cracked Black Pepper to taste
Homemade Roasted Salsa Verde
Directions
- Preheat grill to medium high, indirect heat
- In a medium bowl, sprinkle Honey Habanero Rub over the shrimp. Stir gently to combine. Set aside
- Heat oil in a large saucepan over medium heat
- Add garlic and cook, stirring, for 1 minute
- Add grits, vegetable broth, milk, salt and pepper
- Bring to a boil, stirring constantly, until the mixture thickens, about 5 minutes, remove from heat
- Add shrimp to the grill turning once, until just cooked through, 3 to 5 minutes
- Serve shrimp over grits with roasted salsa verde
Roasting Peppers
- You can roast the veggies on the grill or under the broiler
- On the grill: Lightly coat whole peppers with olive oil and place them directly on the hot grill
- In the oven: Line a baking pan with foil. Place whole peppers on the foils and brush lightly with oil. Place under the broiler, set to high
- The skin will start to blister and char after a few minutes
- Turn to char each side of the peppers
- Remove from grill and place in a bowl and cover with plastic wrap - you could also place the hot peppers in a gallon resealable bag.
- Allow the peppers to steam and cool
- Once they are cool enough to handle (about 5-10 minutes)
- Carefully scrape the skin with a knife, your hand or a paper towel, removing as much of the flesh as you can
- Remove the tops, seeds and white membranes and cut into strips
Roasting Other Veggies
- Brush the vegetables with a little olive oil and place veggies directly on the grill or on a backing sheet
- Roast veggies until outer skins are charred and black - remove from heat
- Allow veggies to cool before you handle them.
- Peel away most of the charred skin from jalapeños, and red bell pepper
- Combine garlic, lime and zest, cilantro, ancho flakes and salt / pepper in a med size bowl or food processor
- Coarsely chop veggies and add them to the food processor or finely chop veggies and add them to the bowl.
- Pulse until desired consistency or stir to combine all chopped ingredients
- Cover and place in refrigerator for about an hour to combine flavors
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- Dinner