What to do with the leftover grits from Easter brunch?? Hmmmm…. Why, shrimp and grits will do!! I wasn’t feeling the total southern vibe for these, so I went with this recipe I found from an All Recipes daily email that I somehow started getting – don’t recall subscribing, but I’ve gotten some really great recipes from the emails – #winning! Here’s the recipe:
https://www.allrecipes.com/recipe/280916/shrimp-tacos-with-cilantro-lime-crema
These shrimp are awesome in tacos with the lime crema and worked amazingly well with my version of shrimp & grits. To give the grits more life, I added them to my trusty Le Creuset 2.5 quart Dutch oven and added some chicken broth, once they were heated through, I added some butter and heavy cream. Once I felt they were creamy enough, I covered them and moved on to cooking the shrimp. The awesome thing about shrimp is they take no time to cook. Once my pan was warm, I added the shrimp in 2 batches to avoid overcrowding. I removed the shrimp and placed them a bowl and covered them to keep them warm while I made a quick pan sauce. I needed to get all the yummy bits off the bottom of the pan, so I added some chicken broth and butter, once the sauce reduced down, I added a splash of cream. Now to plate everything – I ladled the grits in the bowl, topped with the shrimp and then drizzled with the sauce and sliced green onions – tadah!
