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Latin Chili Shrimp & Grits

Latin Chili Shrimp & Grits

Featuring Custom Culinary® True Foundations® Latin Chili Liquid Flavor Concentrate

Creamy grits and pan seared Andouille topped with a savory cream sauce Featuring Custom Culinary® True Foundations® Latin Chili Liquid Flavor Concentrate.  The Latin Chili Liquid Falvor Concentrate provides layered chili depth without overpowering the shrimp or grits

What You'll Need

Recipe Ingredients

Yield: 10 Portions

Creamy Grits  
8 cups  water
2 cups  whole milk
2 cups  stone-ground grits
3 cups  shredded white cheddar or Monterey Jack
4 Tbsp  butter
1 tsp  kosher salt, or to taste
1/2 tsp  white pepper
   
  Seared Shrimp
2 1/2 lb shrimp, 26/60 peeled, deveined and butterflied
2 Tbsp  olive oil
2 Tbsp Latin Chili Liquid Flavor Concentrate
to taste Salt and Pepper
Latin Chili Cream  
2 Tbsp  olive oil
1 cup  diced onion
2 tsp  minced garlic
1/3 cup Latin Chili Liquid Flavor Concentrate
1 cup  chicken stock
1/2 cup  heavy cream
2 Tbsp  lime juice
1 tsp  smoked paprika
1 tsp  ground cumin
1/2 tsp  black pepper
Kosher salt  to taste
1/4 cup  chopped fresh cilantro
2 Tbsp  butter
Garnish  
1 bunch scallions, greens only
PREPARATION

Creamy Grits
  1. Bring water and milk to a simmer in a heavy pot.
  2. Slowly whisk in grits. Reduce heat to low and cook, stirring frequently, 25–30 minutes, until tender and creamy.
  3. Stir in butter, cheese, salt, and white pepper. Hold warm.
Latin Chile Shrimp
  1. Toss Shrimp in Marinade
  2. Heat olive oil in a wide sauté pan over medium-high heat. Saute shrimp 1–2 minutes per side until just cooked. Remove and reserve warm.
  3. In the same pan, reduce heat to medium. Add onion and sauté 3–4 minutes until softened. Add garlic and cook 30 seconds.
  4. Stir in Latin Chil Liquid Flavor Concentrate and cook 1 minute to bloom flavors.
  5. Add chicken stock, cream, paprika, and cumin. Simmer 5–7 minutes until lightly thickened.
  6. Return shrimp to the pan along with butter, lime juice, and cilantro. Toss to coat and warm through. Adjust seasoning.
Garnish
  1. Thinnly slice 1.5-2" bias cuts of scallion greens only, and shock in a 16oz deli container or small mixing bowl with ice water to crisp up.
  2. Drain and dry on plate with paper towel before adding as garnish