A Southern California Girl's Grits Revelation
As a Southern California girl, grits have never been a staple in my kitchen. But one day, while brainstorming a recipe for the Desert Pepper Bloggers Recipe Contest, I had a cheesy, creamy idea: Chile Con Queso Grits with Sweet Heat Shrimp Scampi. Little did I know, this dish would become a new family favorite.
Buttery fresh tomato shrimp scampi gains sweet heat with Desert Pepper Medium Peach Mango Salsa! The grits become cheesier and creamier with Desert Pepper Medium Chile Con Queso along with a spike of heat thanks to Desert Pepper Cantina Medium Red Salsa!
A Flavorful Feast in Under an Hour! Chile Con Queso Grits with Sweet Heat Shrimp Scampi is a perfect weeknight dinner, ready in under an hour. The creamy, cheesy grits are simply irresistible, and the sweet heat of the shrimp scampi adds a delightful contrast. So good!
Why I Love This Recipe
Quick and Easy: The grits cook in just 20 minutes! The scampi cooks at the same time for about the same time!
Flavorful and Satisfying: The combination of creamy grits and spicy shrimp is pure comfort food.
Versatile: Serve for breakfast, brunch, lunch, or dinner. I served it today to Book Club!
Customizable: Adjust the heat level and cheese to your liking.
Ingredient Tips for Chile Con Queso Grits with Sweet Heat Shrimp Scampi
Grits: I used enriched hominy quick grits for convenience, but feel free to experiment with other types.
Broth: Chicken, vegetable, or seafood broth can be used. Adjust the salt accordingly.
Cheese: Pepper Jack, cheddar, Gouda, or Monterey Jack are all great options.
Shrimp: Use large shrimp (31-40 count) for best results.
Whole Milk: Substitutions are heavy cream, half-and-half or coconut cream. Do not use low-fat milk.
Pancetta: Easy peasy ~ fry small bites of bacon. Chopped Canadian bacon or crispy ham can be used.
Where to Buy Desert Pepper Salsa and Queso Dip!
Purchase Desert Pepper Salsa products at: Sprouts, Publix, Hannaford, Harris Teeter, Shop Rite, Walmart, Giant Eagle, Market Basket, Jewel, Meijer.
*Tip: Whenever I want more Desert Pepper Trading Post products, I type into an Instacart search box, “Desert Pepper”, and up pops all of the local stores, carrying their products like my Total Wine & More!
Find Out More About Desert Pepper Trading Post
Ready to try this delicious recipe? Head over to Desert Pepper Trading Post to find out where you can purchase their products! For more information on Desert Pepper Trading Post, and for recipes check out the hashtags and the social media links below.
In Conclusion
From a Southern California girl who never thought she'd embrace grits, this dish has completely transformed my culinary perspective. It's a testament to the power of experimentation and the joy of good food. I hope it brings as much joy to your kitchen as it has to mine. Remember, cooking is an art form. Don't be afraid to experiment with different ingredients such as Desert Pepper Salsas, Queso Dips, and Bean Dips! And most importantly, have fun some flavorful spicy time in the kitchen.
Chile Con Queso Grits with Sweet Heat Shrimp Scampi
Easy weeknight dinner idea: Creamy, cheesy grits topped with spicy shrimp scampi. Perfect for busy weeknights.
Serves: 5
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
For the Grits:
2 cups chicken broth
2 cups whole milk
1/3 cup Desert Pepper Cantina Medium Salsa
4 tablespoons unsalted butter
1 teaspoon sea salt
1 cup quick grits
1 cup Desert Pepper Medium Chile Con Queso
4 ounces shredded pepper jack cheese
2/3 cup water, or as needed
For the Shrimp:
1 tablespoon garlic olive oil or avocado oil
4 ounces cubed pancetta or 1/2 cup chopped raw bacon
1/2 cup chopped green bell pepper
1/4 cup chopped scallions
1 pint cherry or grape tomatoes
1 teaspoon granulated garlic
4 tablespoons unsalted butter
1/2 cup white wine
1/2 cup Medium Desert Pepper Peach Mango Salsa
4 tablespoons chopped cilantro
1 pound large shrimp, 31-40 count, peeled and deveined
Salt to taste
1 tablespoon lemon juice, or to taste
Instructions:
Make the Grits:
In a large pot, combine milk, chicken broth, salsa, butter, and salt. Bring to a boil over medium-high heat, stirring frequently.
Slowly whisk in the grits and cook for 5 minutes, stirring constantly.
Stir in the Chile Con Queso and pepper jack cheese. Cook for another 5-6 minutes, or until thickened. Add water 1/3 cup at a time, as needed.
Reduce heat to low or turn off heat and cover until the shrimp is ready.
Cook the Shrimp:
In a large skillet, cook the pancetta over medium heat until crispy. Remove and set aside.
Add bell pepper and scallions to the skillet and cook for 6 minutes.
Add tomatoes, butter, and garlic. Cover and cook for 5 minutes.
Uncover, stir in wine, Peach Mango Salsa, and 2 tablespoons cilantro.
Add shrimp and cook for 2 minutes. Cover and steam for 5 minutes, or until cooked through.
To Serve: Ladle grits into bowls and top with shrimp scampi, crispy pancetta, and 2 tablespoons fresh cilantro.
Tips:
Timing for Grits and Shrimp: Start the grits in a large pot and on another burner cook the shrimp. The shrimp may take a few minutes longer. The covered grits pan can be turned off if the shrimp need a few more minutes.
Make-Ahead Grits: Refrigerate cooked grits for up to 3 days. Reheat in the oven or microwave.
Storage: Leftover grits and shrimp can be stored in airtight containers for up to 4 days.
Author: Merry Graham from A Merry Recipe
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