Seriously kick ass Mexican shrimp and sausage over jalapeño and goat cheese grits. A little more complicated than some other recipes. But, worth the effort! Always a hit at the Ranch!
Prep: 45 mins
Cook: 45 mins
Yields: Maybe 4-6 Servings
20-24 deveined and shelled, tail off, jumbo shrimp
1-2 packs of jalapeño / mango sausage (or chorizo is good too) sliced in 3/4 inch chunks
2 tablespoon olive oil
1/2-1 cup yellow onion, chopped into large chunks
1/2 cup yellow bell pepper, chopped into large chunks
1/2 cup red bell pepper, chopped into large chunks
1 cup champagne tomatoes, cut in half
1 tablespoon butter
1 tablespoon garlic, minced
1 tablespoon cumin
1 tablespoon chili powder
1/4 cup cilantro, chopped
1/2 avocado, sliced
Grits (amount depends on # of servings - this serve 4-6)
1-2 jalapeño, finely chopped with seeds (depends on how hot you want!)
1 1/2 tablespoon butter
Water as needed according to grits instructions
1/2 - 3/4 cup crumbled goat cheese
Salt & pepper
1Grill the sausage and shrimp until ‘just about’ done – just take them off the grill a few minutes early. Then, set them aside covered in foil.
2In a large skillet, add olive oil and heat to medium high heat. Add onion and bell peppers and sauté.
3While onions and peppers sauté you can start prepping the grits. Add water and butter to a 2-3 quart sauce pan, bring water to a boil, add grits - following instructions on grits package. And, don't be a tool and use instant grits!
4At the same time, heat butter over medium high heat in a medium sauté pan, add jalapeño; sauté until Jalapeño becomes tender.
5Add tomatoes, spices, shrimp and sausage to peppers and onions in the skillet. Sauté until meat is finished cooking and tomatoes are soft.
6When the grits are done, add the sautéd jalapeños, the goat cheese and some salt & pepper into the grits. Whisk briskly.
8On a plate or bowl, spread a large ladle full of grits. Spoon on some of the sausage, shrimp and veggie deliciousness.
9Garnish with a sprinkle of cilantro and avocado wedges.