A very tasty recipe. It did take some time and at one point I had three skillets going at the same time, but well worth it! I made the recipe as is and found the grits were very creamy and the tomatillo sauce is chunky. I have enough for left over so I'm going to puree the rest of the tomatillo sauce as it was too chunky for my tastes.
Shrimp & Grits with Tomatillo Sauce
From EatingWell: May/June 2014
This shrimp and grits recipe get a zesty makeover with a vibrant salsa verde. Any type of whole-grain (or stone-ground) cornmeal will work for these Southern-style grits, but for the best texture, we recommend using medium-ground cornmeal or grits.
3 Reviews for Shrimp & Grits with Tomatillo Sauce
I made the recipe as stated, except that I used regular (old-fashioned) grits, which I prefer over cornmeal. The package of grits said to use 1 cup of grits for four servings, and that matched the amount of liquid called for in this recipe, so I used 1 cup. Glad I did, I think the grits would have been way too runny with only 1/2 cup (I like my grits real thick). I used a Maya sweet onion, which turned out really well, since it gave the salsa verde a nice touch of sweetness. It should be noted that the recipe does not instruct that the peppers should be enclosed in a paper bag or wrapped in paper towels and sealed in a Zip-Loc bag for 15 to 20 minutes, to make it easier to remove the skins. This step is crucial, especially with Poblanos, which don't give up their skins easily. That adds to the prep time, of course, but if you skip this step, they are a pain to peel. Dirties a lot of utensils, too, but the results are definitely worth it. Excellent recipe.
This recipe was spot-on! What a great combination of taste and texture. It had just the right amount of heat. I made the recipe as-is.
It did take me a good 1-1/2 hours to make. I thought I could relax for a bit while the grits were cooking but that just didn't happen.
I reheated the leftovers the next day and it was just as good as the first day.