South of the Border Shrimp and Grits

Made with pantry staples and Mexican-inspired ingredients, this shrimp and grits dinner takes only 30 minutes to prepare.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 469 Calories

Ingredients

• 1 (12 fluid ounce) can evaporated milk
• 3 slices bacon
• 1 tablespoon salted butter
• 2 teaspoons hot sauce, or to taste
• 0.5 cup chicken broth
• 0.5 teaspoon taco seasoning mix
• 0.5 cup yellow grits
• 0.33333334326744 cup grated sharp Cheddar cheese
• 0.75 cup frozen bell peppers
• 0.33333334326744 pound frozen medium shrimp - thawed, shelled, and deveined

Recipe Instructions

Step 1

Combine evaporated milk, grits, chicken broth, and butter in a saucepan over medium-high heat; bring to a boil. Cook, stirring constantly, until thickened, 5 to 7 minutes. Add Cheddar cheese and stir until incorporated. Remove from the heat and set aside.

Step 2

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp and browned, about 3 minutes per side. Drain bacon slices on paper towels and chop when cool enough to handle.

Step 3

Add bell peppers to the bacon grease. Add shrimp and taco seasoning. Cook and stir until peppers are heated through and shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes. Stir in chopped bacon.

Step 4

Place a dollop of grits in each bowl and top with shrimp mixture and hot sauce.