Habanero-Mango Shrimp & Grits

Habanero-Mango Shrimp & Grits

Servings:*

4 servings

Ingredients

  • 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

  1. Add raw shrimp to a medium bowl. Sprinkle with salt and set aside.

  2. 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.

  3. Add 1 cup of the salsa to the shrimp and toss to coat.

  4. 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.

  5. 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. 
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.