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Shrimp and Grit Enchiladas
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Shrimp and Grits Enchiladas

The southern staple of shrimp and grits gets transformed into cheesy enchiladas smothered in an andouille sausage and chile sauce.
Prep Time20 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 35 minutes
Course: Main Course
Cuisine: American, Mexican, Southern, Tex-Mex
Keyword: burrito, Mash-Up, Spicy
Servings: 4 people
Calories: 776kcal

Equipment

Ingredients

Chile broth

  • 1 dried ancho chiles torn and seeds removed
  • 2 dried new mexico chiles torn and seeds removed
  • 2 cups chicken broth

Grits

  • 1 1/2 cups water
  • 1 1/2 cups milk
  • 4 tablespoons butter
  • 1/2 cup stone ground grits
  • 1 teaspoon salt

Enchilada Sauce

  • 1 small onion diced
  • 6 ounces diced andouille sausage
  • 5 cloves garlic slided thin
  • 1 tablespoon cajun seasoning
  • 1/4 cup white wine
  • 2 tablespoons worcestershire sauce

Enchiladas

  • 4 large flour tortillas
  • 1 cup grated monterey jack cheese
  • 1 cup grated mozzarella cheese
  • 16 jumbo shrimp
  • hot sauce

Instructions

Make the chile broth

  • Heat a dry pot over medium high heat. add in the chiles and cook a few minutes, stirring often, to toast. Be careful breathing in during this step because the peppers can create a strong aroma.
  • Add in the broth and bring to a simmer. Cook about 30 minutes. Strain through a mesh strainer and set aside until ready to use.

Start the grits

  • Brint the water, milk, and butter to a simmer and whisk in the grits.
  • Cook on a low simmer for about 30 minutes until tender, stirring often.

Make the andouille enchilada sauce

  • Cook the andouille and onions in a pan with some oil to lightly brown on the edges. About 8 minutes.
  • Add in the garlic and cook 2 minutes. Add in the cajun spice and cook 1 minute. Add in the white wine and stir to combine.
  • Add the worcestershire and the strained chile broth. Stir to combine and simmer for 5 minutes.

Make the enchiladas

  • Preheat oven to 350
  • Add a tortilla to the warm sauce in the pan and let it sit for a minute to warm. Add about 1/5 of both cheeses, and 1/4 of the grits. Add in 4 raw shrimp. Roll the enchilada with your hands and the help from some utensils because it will be hot and messy from the sauce.
  • Place the enchilada seam side down in a baking dish. Repeat with the remaining tortillas and ingredients.
  • Pour the sauce over the enchiladas and spread it out. Top with the remaining cheese.
  • Bake at 350 for 30 minutes. Remove from oven and allow to cool for 5 minutes before serving!

Nutrition

Calories: 776kcal | Carbohydrates: 49g | Protein: 42g | Fat: 45g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 228mg | Sodium: 2633mg | Potassium: 829mg | Fiber: 5g | Sugar: 13g | Vitamin A: 4297IU | Vitamin C: 6mg | Calcium: 596mg | Iron: 4mg