Shrimp and Grits Tacos

Ingredients

serves serves 4, active time 30 minutes, total time 30 minutes

• 2 cups water
• 2 cups milk
• 1 cup coarse ground 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 medium white onion, chopped (about 3/4 cup)
• 2 serrano chilies, stemmed, seeded, and chopped (about 2 tablepsoons)
• 2 medium garlic cloves, minced (about 2 teaspoons)
• 1 pound cherry tomatoes, quartered (about 1 quart)
• 1/2 cup fresh cilantro leaves, roughly chopped
• 12 corn tortillas, warmed
• 2 limes, quartered

Procedures

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, 20 to 25 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, serranos, and garlic to the skillet and cook, stirring, until onion is translucent, about 3 minutes. Add the tomatoes and cook until they soften, release their juice, and make a thick sauce, about 4 minutes. Add half of the cilantro and season with salt and pepper. 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. Garnish with more cilantro. Repeat with remaining tortillas. Serve tacos with lime wedges.