This dish brings together the comforting creaminess of grits with bold, zesty flavors inspired by border cuisine. It’s a simple, delicious way to spice up your weeknight dinner and impress your guests.
Start by combining the evaporated milk, grits, chicken broth, and butter in a saucepan over medium-high heat. Bring it to a boil, then cook while stirring constantly until the grits thicken up, which should take about 5 to 7 minutes. Once thickened, stir in the Cheddar cheese until it’s all melted and smooth. Take the pan off the heat and set it aside for now.
Next, cook the bacon in a large skillet over medium-high heat. Turn it occasionally so it crisps up and browns evenly—this usually takes around 3 minutes per side. Once done, transfer the bacon to some paper towels to drain and, when cool enough, chop it into bite-sized pieces.
Keep the bacon grease in the skillet, then toss in the bell peppers. Add the shrimp and sprinkle over the taco seasoning. Cook everything together, stirring occasionally, until the peppers are warmed through and the shrimp turn bright pink and opaque, about 3 to 5 minutes. Stir in the chopped bacon last.
To serve, spoon a generous amount of the cheesy grits into each bowl, then top with the shrimp and pepper mixture. Add a splash of your favorite hot sauce if you like a little extra kick.
- Use stone-ground grits for a richer, creamier texture.
- Don’t overcook the shrimp; they should be just pink and tender.
- Stir the grits often while cooking to prevent lumps and sticking.
This dish brings together creamy, comforting grits with spicy, flavorful shrimp for a perfect balance. It’s hearty but still light enough for any meal. The blend of textures and bold seasonings makes every bite exciting and satisfying.
Serve with a side of sautéed greens or a simple salad to add freshness. A squeeze of lemon over the top brightens the flavors beautifully. For extra heat, offer hot sauce on the side.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or broth to keep the grits creamy. Avoid microwaving at high heat to prevent the shrimp from becoming rubbery.
