A Southwestern adaptation to a Southern classic.
1. put grits in pot
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. grill the shrimp and crawfish tails in skillet with the olive oil, black pepper, and sea salt.
4. Warm the queso
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