Habanero-Mango Shrimp & Grits
Servings:*
4 servingsIngredients
- 1 1/2 cups half and half
- 3 cups chicken stock
- 2 cloves garlic, finely chopped
- 1 1/2 cups grits (white or yellow; not quick-cooking)
- salt
- 3 tablespoons butter
- 1/2 cup mascarpone cheese
- 1 cup sharp cheddar, shredded
- hot sauce of your choice, to taste
- 1 pound 16-20 count raw shrimp, peeled and deveined
- 1 jar Hein Family Kitchen Habanero-Mango Salsa
- 1/4 cup cilantro, chopped
Recipe by Kristen Lee, FoodE Expert at Lunds & Byerlys Downtown St. Paul
Directions
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Add raw shrimp to a medium bowl. Sprinkle with salt and set aside.
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In a large pot combine half and half, chicken stock and garlic. Add grits to the cold liquid mixture and bring to a boil, whisking constantly. Once it reaches a boil, reduce the temperature to a simmer and continue to stir until grits are soft and creamy in texture. Stir in the butter, mascarpone, cheddar and hot sauce (if using). Keep warm.
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Add 1 cup of the salsa to the shrimp and toss to coat.
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In a medium-sized skillet over medium heat, sauté the shrimp until they turn pink, turning them over in the pan halfway through the cooking. The whole cooking process should take approximately 3 minutes.
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Remove pan from the heat and add in the remaining salsa. Serve the shrimp over a generous portion of grits and top with chopped cilantro.