Shrimp and Grits Burrito

Ingredients

• Fresh cilantro (1/4 cup, chopped)
• Sour cream (1/2 cup)
• Cheddar cheese (1 cup, shredded)
• Flour tortillas (4 large)
• Salt (to taste)
• Black pepper (to taste)
• Cajun seasoning (1 tablespoon)
• Garlic (2 cloves, minced)
• Onion (1 medium, diced)
• Bell peppers (1 cup, diced (mix of colors))
• Grits (1 cup, quick-cooking)
• Shrimp (1 pound, peeled and deveined)
• Olive oil (2 tablespoons)
• Chicken broth (4 cups)

Instructions

1. 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.
2. 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.
3. 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.
4. Warm the flour tortillas in a separate skillet or in the microwave until pliable.
5. Spread a generous layer of creamy grits onto each tortilla.
6. Divide the cooked shrimp and sautéed vegetables evenly among the tortillas.
7. Top each burrito with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of fresh cilantro.
8. Roll up the tortillas tightly to form burritos, folding in the sides as you roll.
9. Serve hot and enjoy your delicious Shrimp and Grits Burritos!