Elote Shrimp and Grits

Dive into a flavor explosion with this Elote Shrimp and Grits recipe, a delightful fusion of Southern comfort food and vibrant Mexican street corn inspiration! Creamy, cheesy grits infused with a kick of jalapeño meet succulent shrimp marinated in tangy Tajín and lime, then sautéed with sweet corn, aromatic garlic, and fresh vegetables. Topped with a zesty crema, this dish is a guaranteed crowd-pleaser, perfect for a festive brunch or a flavorful dinner

Why You'll Love This Elote Shrimp and Grits:

• Flavorful Fusion: A unique blend of Southern and Mexican flavors.

• Creamy & Spicy Grits: Jalapeño, cheese, and cream make for irresistible grits.

• Zesty Shrimp: Tajín and lime marinade adds a tangy, spicy kick.

• Fresh & Vibrant: Sautéed corn, tomatoes, and onions bring a burst of freshness.

• Easy Crema: A simple yet delicious topping that ties all the flavors together.

Ingredients

For the Grits:

• 1 cup stone-ground grits substitute old fashioned grits

• 4 cups chicken broth

• ½ cup heavy cream

• 4 oz cream cheese, softened

• ½ cup shredded white cheddar cheese

• 4 tbsp butter

• 1 jalapeno, finely diced (seeds removed for less heat)

• Salt and pepper to taste

  For the Shrimp:

• 1 lb large shrimp, peeled and deveined

• ¼ cup Tajín mild sauce

• 2 tbsp lime juice

• 1 tsp lime zest

• 2 ears of corn

• 1 jalapeno, finely diced (seeds removed for less heat)

• 1 medium tomato, diced

• ½ medium onion, diced

• 3 cloves garlic, minced

• 3 tbsp butter

• Cilantro, for garnish

• Cotija, for garnish

• Lime wedges, for garnish

• Salt and pepper to taste

  For the Crema:

• ¼ cup mayonnaise

• ¼ cup sour cream

• 2 tbsp chopped cilantro

• 1 tbsp lime juice

• 1 tsp lime zest

Directions

1. Prepare the Grits: In a medium saucepan, bring chicken broth to a simmer. Slowly whisk in grits, stirring constantly.

   Reduce heat to low, cook for 20-25 minutes, stirring occasionally, until creamy. Halfway through, stir in the heavy cream.

   After cooking, stir in cream cheese, white cheddar, butter, and jalapeño until melted and smooth. Season with salt and pepper. Keep warm.

2. Marinate and Sauté the Shrimp: In a bowl, combine shrimp, Tajín, lime juice, and lime zest. Let marinate for 15 minutes.

   In a large skillet, melt 2 tbsp of butter over medium heat.

   Add the corn, onion, and jalapeno, and cook for 3 minutes until softened.

   Add the garlic and cook for one more minute.

   Add the shrimp and marinade and cook until pink and cooked through, about 3-5 minutes.

   Add tomatoes, toss until heated, then remove the skillet from heat.

3. Prepare the Crema: In a small bowl, whisk together mayonnaise, sour cream, cilantro, lime juice, and lime zest. For a proper drizzle, add this mixture to a squeeze bottle.

4. Assemble and Serve: Spoon grits into bowls. Top with shrimp and corn mixture. Drizzle with crema sauce. Garnish with cilantro, cotija, and lime wedges.