Shrimp and Grits Crunch Wrap
December 3, 2020
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
- 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.
- 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.
- 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.
- 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)
- Grill in a pan with a little butter. First on the crease side, then on the other side. Serve.
