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Veracruzana Shrimp and Grits
Veracruzana Shrimp and Grits
by Patterson from PA
A tasty South American inspired dish.
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Main Dish

Prep Time

5 minutes



Recipe Ingredients

Spicy Cheese Grits:
¾ c. Quick Grits (not instant)
3c. Boiling Water
1 tsp. Salt
2tbsp. Butter
1c. Pepper Jack Cheese, shredded
½ c. Sharp Cheddar, shredded
Veracruzana Shrimp:
1 ½ lbs. Jumbo Shrimp, peeled and deveined
1 tsp. Garlic, minced
½ c. Yellow Onion, minced
½ c. Spanish Olives, pitted and halved
2tsp. Capers, drained
1can RO*TEL Canned Tomatoes with Lime and Cilantro
2tbsp. Scallions, chopped
1 Lime, cut into wedges


Pour grits into boiling water and continuously whisk until thick, about 5-6 minutes, add salt, pepper jack, cheddar and butter, continue to whisk until smooth. Keep warm until ready to serve. Adjust salt as needed.

In a large cast iron skillet heat olive oil over medium high heat, add garlic, onions and capers, sauté until tender, about 3-4 minutes. Add shrimp and continue to sauté until shrimp are slightly pink. Gently pour in RO*TEL tomatoes, reduce heat to medium and simmer for 5-6 minutes or until shrimp are thoroughly cooked.

Ladle shrimp and tomato mixture over grits before serving, garnish with chopped scallions and lime wedges.