INGREDIENTS
•Ingredients for Grits•
2 (32 oz.) cartons chicken broth
1 1/2 cups quick-cooking grits
1/2 cup half-and-half
1 cup shredded Monterey Jack cheese with peppers
1/2 tsp. ground chipotle chili pepper
•Ingredients for Shrimp•
2 TBSP. all-purpose flour
1 tsp. ground cumin
1/2 tsp. ground black pepper
1/2 tsp. salt
2 lbs. large fresh shrimp, peeled and deveined
1/4 cup plus 2 Tbsp. butter, divided
1 jalapeno, seeded and minced
4 cloves garlic, minced
4 plum tomatoes, chopped
1/2 cup green onion, sliced
1 cup chicken broth
1/4 cup fresh lime juice
1/3 cup chopped fresh cilantro
1/2 tsp. salt
1/2 tsp. ground chipotle chili pepper
DIRECTIONS
In a large saucepan, bring broth to a boil. Slowly whisk in grits, reduce heat, and simmer, stirring occasionally for 15 minutes, or until thickened.
Stir in half-and-half, and cook, stirring occasionally for 3 minutes.
Stir in cheese and chipotle pepper.
In a large bowl, stir together flour and next 3 ingredients.
Add shrimp, tossing to coat.
In a large skillet, melt 1/4 cup butter.
Add shrimp and cook, stirring occasionally for 2 to 3 minutes or until just pink.
Using a slotted spoon, remove shrimp from skillet.
Melt remaining 2 TBSP. butter in a skillet.
Add jalapeno and garlic; cook 2 minutes.
Add tomato and green onion; cook 1 minute.
Stir in broth and lime juice; cook 1 minute.
Stir in cilantro, salt, chipotle pepper and shrimp.
Cook until sauce is slightly thickened.
Serve immediately over grits.
Serves 6.
