Shrimp n Grits with Fresh Corn & Chayote

By garciamoss

Ingredients

• For Shrimp:
• Olive oil
• 3 cloves garlic, minced
• 1 teaspoon red pepper flakes, more to taste
• Old Bay seasoning
• Fresh cracked pepper, plus more for seasoning vegetables
• 8 jumbo (extra large) shrimp or 16 medium to large shrimp, cleaned and peeled, tails on
• 1/3 cup diced red onion
• 1/3 cup diced red bell pepper
• 1 jalapeño or serrano pepper, minced
• 1 small chayote squash, diced (remove pit)
• 1 1/2 cups fresh corn off the cob (you can use frozen corn)
• 1 large Roma tomato, diced
• 2 cups chicken broth
• 2 tablespoons butter
• 1/3 teaspoon cumin
• 1/3 teaspoon smoked paprika
• Salt to taste
• For Grits:
• 2 1/4 cups chicken broth
• Fresh cracked pepper
• Salt to taste
• 1/2 cup old fashioned grits (I used Quaker Old Fashioned Grits)
• 1/2 cup shredded jack cheese

Preparation

Step 1

1. Heat 2 tablespoons of olive oil to medium heat. Add the garlic and red pepper flakes. Season the shrimp with Old Bay and fresh cracked pepper on both sides, set aside. When the garlic is golden and aromatic, add the shrimp and cook for just 2 minutes per side. Transfer the shrimp and garlic onto a plate.

2. In that same pan, add 2 more tablespoons of olive oil and heat to medium. Add the onion, bell pepper, jalapeño and chayote. Season lightly with salt and pepper and cook for 5 minutes. Add the corn and tomato and cook for another 3 minutes. Add the chicken broth, butter, cumin, smoked paprika, salt and fresh cracked pepper, to taste. Cook at a low simmer for 10 minutes. Add the shrimp and garlic back in and cook for another 3 minutes, remove from heat.

3. While the corn mixture is simmering, bring the 2¼ cups of chicken broth, pepper and salt (to taste) to a boil. Whisk in the grits, reduce heat and continue cooking and stirring now and then for 10 minutes. Stir in the cheese just until melted. Serve grits onto plate and ladle the shrimp, veggies and broth over the top. Garnish with lemon/lime wedges, avocado and cilantro. Serve with crusty bread.