Tequila Lime Shrimp with Smoked Cheddar and Jalapeño Grits 

click to enlarge Tequila Lime Shrimp with Smoked Cheddar and Jalapeño Grits - BRIENNE BOORTZ
  • Brienne Boortz
  • Tequila Lime Shrimp with Smoked Cheddar and Jalapeño Grits


For shrimp:

2 oz. unsalted butter (divided)

4 limes (zest and juice)

4 oz. garlic cloves, chopped

½ lb. shrimp (peeled, cleaned, tails removed)

1 oz. tequila

1 bunch fresh cilantro

Salt and pepper to taste

For grits:

2 oz. unsalted butter (divided)

1 jalapeño

4 c. water

½ c. grits

½ c. shredded smoked cheddar

c. roasted corn

Salt and pepper to taste


For shrimp:

Heat a large sauté pan on medium-high heat. Add 1 ounce of the butter and the lime zest, garlic and shrimp; sauté for approximately 1 minute. Take the pan off of the burner, add tequila and return the pan to the burner. Be careful — the tequila should ignite, and the flames can reach 18 inches. Let the tequila burn itself out, then add the lime juice, remaining butter and chopped cilantro.

For grits:

Heat a saucepot to medium heat with 1 ounce of butter. Add the diced jalapeño and sweat for 3 to 4 minutes. Add the water and bring to a boil. Stir in the grits slowly, so they do not clump. Cook on medium heat, stirring occasionally, making sure the grits don't stick to the pan. Once the grits are cooked all the way through, add the smoked cheddar and roasted corn. Finish the grits with the remainder of butter. Season the grits to taste with salt and pepper.


This recipe came to the Cheyenne Mountain Resort courtesy of our former executive sous chef Brother Luck, who recently took off to work at another Benchmark Hospitality venture in Chicago. His mother is from Louisiana, and traditional Southern food was a staple at their dinner table. One of Brother's favorites was shrimp and grits because he has fond memories of standing around the table, cleaning shrimp and simmering grits with his family. He added his own flair to the dish, giving it a Southwestern interpretation by adding ingredients like tequila, cilantro, lime and jalapeño. Feel free to increase the heat of the grits by adding more jalapeños — if you can handle it, he'd say.

— Submitted by Cheyenne Mountain Resort executive chef Bill Poulin


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