Honey Habanero Shrimp and Grits

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

Servings

Prep Time

Cook Time

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

Homemade Roasted Salsa Verde

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

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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