Teresa's Recipes
Shrimp and Grits Burrito
Indulge in a culinary journey that marries the soulful flavors of Southern comfort food with the vibrant zest of Mexican cuisine. This Shrimp and Grits Burrito encapsulates tender, succulent shrimp seasoned with a kick of Cajun spices, sautéed alongside sweet bell peppers and onions. All of this delightful filling is enveloped in a warm, soft tortilla, generously layered with creamy, cheesy grits. Perfect for brunch, lunch, or a hearty dinner, this portable meal brings the rich heritage of shrimp and grits—originating from the Lowcountry, where it was a staple for fishermen—to your table in a fun and modern format. Each bite offers a harmonious blend of textures and flavors that will leave you craving more!
Ingredients
- 1/4 cup, chopped Fresh cilantro
- 1/2 cup Sour cream
- 1 cup, shredded Cheddar cheese
- 4 large Flour tortillas
- to taste Salt
- to taste Black pepper
- 1 tablespoon Cajun seasoning
- 2 cloves, minced Garlic
- 1 medium, diced Onion
- 1 cup, diced (mix of colors) Bell peppers
- 1 cup, quick-cooking Grits
- 1 pound, peeled and deveined Shrimp
- 2 tablespoons Olive oil
- 4 cups Chicken broth
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 570
- Fat: 25g
- Carbs: 60g
- Protein: 30g
- Sodium: 800mg
- Sugar: 3g
Instructions
- In a medium saucepan, bring the chicken broth to a boil. Stir in the grits and reduce the heat to low. Cook, stirring frequently, until thickened and creamy, about 20-25 minutes. Season with salt and pepper to taste.
- While the grits are cooking, heat the olive oil in a large skillet over medium heat. Add the diced bell peppers, onion, and minced garlic. Sauté until softened, about 5 minutes.
- Season the shrimp with Cajun seasoning, salt, and pepper. Add the shrimp to the skillet and cook until pink and cooked through, about 3-4 minutes per side. Remove from heat.
- Warm the flour tortillas in a separate skillet or in the microwave until pliable.
- Spread a generous layer of creamy grits onto each tortilla.
- Divide the cooked shrimp and sautéed vegetables evenly among the tortillas.
- Top each burrito with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of fresh cilantro.
- Roll up the tortillas tightly to form burritos, folding in the sides as you roll.
- Serve hot and enjoy your delicious Shrimp and Grits Burritos!
Tips
- For a spicier kick, add diced jalapeños while sautéing the vegetables.
- You can substitute the shrimp with chicken or tofu for a different protein option.
- Feel free to experiment with different types of cheese, such as pepper jack for extra heat.