South of the Border Shrimp and Grits
Published Apr 02, 2022
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Shrimp and grits, a classic southern dish with origins in South Carolina, goes south of the border in this recipe. These South of the Border Shrimp and Grits are dressed up with salsa, bell peppers, onions, and Mexican cheese blend for a delicious, savory dish.
For the salsa, I used Xochitl’s salsa. They have a few varieties – choose your favorite. The rest of these ingredients are pretty straightforward and should all be naturally gluten-free.
This meal is perfect for breakfast, brunch, lunch, or even dinner. I particularly love this for a brunch with friends with some bloody Mary cocktails and a side of fresh fruit, bacon, and assortment of other brunchy stuff.
Get more gluten-free breakfast and brunch recipes.
South of the Border Shrimp and Grits
Ingredients
- 1 tablespoon olive or vegetable oil
- 3 bell peppers, , any color, seeded, deveined, and cut into strips
- 1 large white onion, , cut into 1-inch strips
- Kosher or fine sea salt
- Black pepper
- 1 cup Xochitl red salsa of choice
- 1 pound uncooked medium shrimp, , peeled and deveined
- 4 cups water
- 1 cup quick cooking grits
- 2 cups finely shredded Mexican cheese blend
- Cilantro leaves, , for garnish
Instructions
- Heat oil in a large skillet over medium-high heat. Add the peppers and onions and sprinkle with a large pinch of salt and pepper. Cook, stirring occasionally, until the vegetables are tender and starting to brown. Add the salsa and shrimp. Cook, stirring, until the shrimp are pink, about 3-4 minutes.
- While the vegetables are cooking, bring 4 cups water to a boil. Add a pinch of salt and slowly stir in the grits. Reduce heat to medium-low and continue to cook, stirring occasionally, until thickened, about 5 minutes. Take off the heat and stir in the cheese.
- Spoon the grits into shallow bowls, top with the shrimp mixture, garnish with cilantro, and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
