Shrimp and Grits Crunch Wrap

I really wanted to put polenta or grits into a wrap. When you add cheese to grits, the whole thing can taste like cheese sauce, and inside a wrap I thought it would also give off some tamale vibes. When brainstorming ideas, I realized shrimp and grits would be a perfect thing to put into a wrap. I was really about to make these into burritos and then at the last minute I switched it up and made them crunch wraps. Grilling the finished wrap helps the grits stay soft and creamy when you bite into it.

I didn't take pics as I was making this one like usual, but I streamed the whole thing which you can skim through below:

These were absolutely packed with flavor. The grits were so creamy and cheesy, and the sauce from the shrimp and sausage was bright and had a kick to it which balanced it all so well.

Shrimp and Grits Crunch Wrap

  • Grits
  • 2 tablespoons Butter
  • 1 Jalapeno diced
  • 1 cup Stock (I used roasted garlic stock)
  • 1 cup milk or alt milk
  • 1/4 cup Cornmeal
  • 1/4 cup sliced scallions
  • 1 cup grated cheddar cheese
  • Shrimp
  • 2 tablespoons Butter
  • 1/4 pound andouille sausage diced
  • 1/2 pound frozen shrimp cleaned and devined
  • 2 cloves Garlic minced
  • 1/2 teaspoon Smoked Paprika
  • 1/2 teaspoon Oregano
  • 1/2 teaspoon Thyme
  • 1/4 teaspoon Celery Salt
  • pinch Cayenne
  • juice of one lemon
  • 1/4 cup White Wine
  • Finish
  • large tortillas
  • Tortilla Chips

Instructions

  1. In a sauce pot, melt the butter and add the jalapenos. Cook a few minutes to soften. Add in the stock and milk and bring to a simmer. Whisk in the cornmeal.
  2. Simmer on low, stirring often until cooked, about 20 minutes. Stir in cheese and scallions and remove from heat. Add a little butter if it seems too thick.
  3. Cook the andouille in the butter over medium high heat in a frying pan until lightly browning. Add in the shrimp and cook 1 minute. Add in the garlic and cook 2 more minutes. Add in the spices, lemon and wine and cook another 2 minutes. Remove from heat.
  4. Build the wraps starting with the grits, then some shrimp with its juices, then a layer of chips, then more grits. Wrap it up in a circle (like a crunchwrap)
  5. Grill in a pan with a little butter. First on the crease side, then on the other side. Serve.