Welcome to a culinary fusion that tantalizes your taste buds with a delightful blend of Southern comfort and lively Mexican flavors. As presented by the extraordinary Zuleika Banks, this Mexi-Cajun Shrimp & Grits Fiesta is a twist on the classic shrimp and grits, inspired by a playful challenge from her daughter. It incorporates the smoky heat of chipotle, the heartiness of mixed meats, and the bright kick of fresh salsa, bringing a lively Taco Tuesday twist to a beloved Southern dish. Ideal for impressing guests or bringing family members around the table, this recipe promises a fiesta of flavors in every bite!
Ingredients:
- 1 cup stone-ground grits
- 4 cups water or broth for cooking grits
- 1 cup shredded cheese (Mexican blend or cheddar)
- 2 tablespoons unsalted butter
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound chicken breast, diced
- 1/2 pound steak, diced
- Chipotle seasoning to taste
- 1 tablespoon olive oil
- 1 bell pepper, diced
- 1 onion, diced
- Salt and black pepper to taste
- 1/2 cup homemade salsa (plus extra for serving)
- 1 cup corn kernels (can use leftover or frozen)
- Fresh cilantro for garnish
- Bacon (optional), cooked and crumbled
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Equipment: Pot, skillet, mixing bowls
Servings: 4
Instructions:
1. Begin by cooking the grits according to the package directions or use 4 cups of water or broth to 1 cup of grits. Bring to a boil in a pot, whisking continuously to prevent lumps. Reduce heat to a simmer, cover, and cook until grits are creamy and tender, about 20-25 minutes. Stir occasionally.
2. Once the grits are done, add shredded cheese and butter, mixing until fully incorporated. Season with salt and pepper to taste. Keep warm.
3. In a skillet over medium-high heat, add olive oil. Season diced chicken and steak with chipotle seasoning, salt, and black pepper. Sauté until fully cooked, around 5-7 minutes. Remove and set aside.
4. In the same skillet, add a bit more oil if necessary, and cook the shrimp seasoned with the same chipotle mix until pink and opaque. Remove and set aside.
5. Lower the heat to medium and add the bell pepper and onion to the skillet. Sautée until tender.
6. Return the cooked chicken, steak, and shrimp to the skillet with the vegetables. Stir in the corn and homemade salsa. Cook for another 2 minutes to combine the flavors.
7. Assemble your dish by serving a generous scoop of the cheesy grits onto a plate. Top with the sautéed meat and shrimp mixture.
8. Garnish with fresh cilantro and, if desired, crumbled bacon. Serve immediately with extra salsa on the side for a personalized touch.
Cooking Tips:
- For a vegetarian version, omit the meats and double up on vegetables or use a substitute.
- Adjust the amount of chipotle seasoning to your preferred level of heat.
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Attribute this fantastic recipe to the creative genius Zuleika Banks. You can find more of her inventive and heartwarming culinary creations on her YouTube channel at https://www.youtube.com/@zuleikabanks
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