Liz Waters' Spanish Bayou Shrimp and Hot Tomato Grits

Name: Spanish Bayou Shrimp and Hot Tomato Grits
Ingredients: 2# Shrimp,; 1/2 gallon Tampico citrus juice,; 2 cups LaLechonera sour orange marinade,; 4 oz. bottle zatarains shrimp and crab boil.; 1/4 cup Slap Ya Mama Cajun Seasoning,; 1/4 cup tajin seasoning, 3 lemons sliced, 3 Tbsp.; Minced Garlic,; 1 Anaheim pepper cut in half.; 8 Tbsp. butter,; 1 Tbsp Olive Oil,; 2 shallots diced, 2 Tbsp.; Garlic minced,; 2 Roasted Pablano peppers diced,; 4 cups chicken broth,; 1/2 tsp salt,; 1/2 tsp black pepper,; 1 1/2 cups grits,; 2 cans Red Gold diced tomatoes,; 1/2 cup garlic herb cheeses,; 1 cup heavy whipping cream.; 5 Tbsp. mojo sauce,; 1 can Red Gold diced tomatoes,; 1 cup diced roasted red peppers,; 1 red onion chopped,; 1 cup fresh parsley,; 1 cup fresh cilantro,; 1 Tbsp Dried Mexican Oregano,; 1/2 tsp salt,; 1/2 tsp. black pepper,; 2 Tbsp. sugar,

This is a low country boiled wild caught gulf shrimp. Sitting on top of creamy hot tomato grits served with a rojo chimichurri. It is finished off with a sprinkling of crunchy prosciutto, a herbed cheese foam and a gazpacho caviar.

Mealtime: Dinner
Diet: Pescatarian
Contains: Dairy / Lactose, Shellfish, Soy

Purchase | $4.99

By Liz Waters

2021 WORLD RECIPE CHAMPION The World Food Championships I have competed in BBQ for over 15 years. Our team has won numerous Grand Championships and Reserve Grand Championships over the years.

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