Dinner Tonight: Shrimp and Grit Tacos

I was looking for dinner ideas for the week and stumbled across this article at Serious Eats.  Now as you all should know if you've been visiting this site for any length of time, I LOVE grits.  One of the things that has stuck with me from my time spent in the south (along with a love for sweet tea, bourbon, and gulf shrimp).  Shrimp and Grits would be dinner every Friday night in my house if I didn't have this website to write (and my kids didn't revolt at the mention of shrimp).  This new way of changing it up by adding salsa and serving it in a taco caught my attention, and I am glad it did.  

The sweetness of a nice yellow corn tortilla blends exceptionally well with the cheesy and creamy grits, and that combination is the perfect base for a great combination of traditional low-country shrimp and salsa.  I tell you what, this here is Fat Boy Heaven.

SHRIMP AND GRITS TACOS

YIELD

4

ACTIVE TIME

30

TOTAL TIME

30

INGREDIENTS

• • 1 cup water
  • 1 cup milk
  • 1/2 cup Quick grits
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons butter, divided
  • 4 ounces cheddar cheese, finely grated (about 1 cup)
  • 1 pound medium shrimp, peeled and deveined
  • 1 link andouille sausage, diced
  • 1/2 medium white onion, chopped
  • 1/4 cup Salsa
  • 1 Tbs. Lemon Juice
  • 6 corn tortillas, warmed

INSTRUCTIONS

• 1. Bring water and milk to a boil in a saucepan over high heat. Whisk in the grits and 2 teaspoons kosher salt. Reduce heat to a bare simmer and cook, stirring every other minute, until grits are creamy, 10 to 12 minutes.
  2. When grits are done, turn off heat and stir in 2 tablespoons butter and cheddar cheese. Season with lots of black pepper. Cover and set aside.
  3. Meanwhile, melt remaining 2 tablespoons butter in a large non-stick skillet over medium heat. When butter stops foaming add shrimp. Cook until pink on the bottom, about 1 minute. Flip and cook until pink on the other side and firm, about 1 minute longer. Season with salt and pepper to taste and transfer to a bowl with a slotted spoon and set aside.
  4. Add the onion, salsa, and garlic to the skillet and cook, stirring, until onion is translucent, about 3 minutes. Add the sausage and cook until browned, about 4 minutes. Turn off heat and stir the shrimp back in.
  5. Smear some of the grits on a tortilla and top with shrimp and salsa mixture.