Southwestern Crawfish, Shrimp, & Grits

Authorjelliothoward@yahoo.com
RatingDifficultyBeginner

A Southwestern adaptation to a Southern classic.

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Yields1 Serving
Prep Time10 minsCook Time30 minsTotal Time40 mins

 2 cups Grits
 1 cup queso
 0.50 cup pico de gallo(medium or spicy is preference)
 1 cup shrimp no shells, no veins, and no tails
 0.50 cup crawfish tails no shells and no veins
 3 dashes black pepper
 1 dash sea salt
 2 tbsp olive oil

1

1. put grits in pot

2

2. add water and bring to boil and then let grits simmer in the pot until they bloom, lighlty stirring every couple of minutes to eliminate lumps(should take 10 minutes.

3

3. grill the shrimp and crawfish tails in skillet with the olive oil, black pepper, and sea salt.

4

4. Warm the queso

5

5. To the pot of grits, add the items in this order: the shrimp & crawfish tales, then the queso, then the pico de gallo, then stir and cook on low for 5 minutes

CategoryCooking MethodTags,

Ingredients

 2 cups Grits
 1 cup queso
 0.50 cup pico de gallo(medium or spicy is preference)
 1 cup shrimp no shells, no veins, and no tails
 0.50 cup crawfish tails no shells and no veins
 3 dashes black pepper
 1 dash sea salt
 2 tbsp olive oil

Directions

1

1. put grits in pot

2

2. add water and bring to boil and then let grits simmer in the pot until they bloom, lighlty stirring every couple of minutes to eliminate lumps(should take 10 minutes.

3

3. grill the shrimp and crawfish tails in skillet with the olive oil, black pepper, and sea salt.

4

4. Warm the queso

5

5. To the pot of grits, add the items in this order: the shrimp & crawfish tales, then the queso, then the pico de gallo, then stir and cook on low for 5 minutes

Southwestern Crawfish, Shrimp, & Grits

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