Let's Eat: Shrimp and grits tacos from Berryhill Baja Grill

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Learn how to make shrimp and grits tacos from Baja Berryhill Grill. (KTRK)

Looking for a meal to add a little Mexican flair to your dinner table? Whip up a batch of delicious shrimp and grits tacos from Berryhill Baja Grill chef Alvin Schultz!

Shrimp And Grits Tacos

Grits
  • 1.5 cups stone-ground grits (not instant)
  • 3 cups whole milk
  • 1 1/2 whole milk
  • 3/4 cup frozen corn
  • 8 oz prepared queso


Cook grits in whole milk, hold remaining 1 1/2 cup warm to add as needed once grits are cooked through. Add frozen corn and queso. Be sure entire mixture is warm and appropriate texture.

Shrimp
  • 5 medium sized shrimp
  • 1/2 cup paprika
  • 1/2 bottle Cholula (4oz, about 1/3 cup)
  • 1 tbsp salt
  • 1 3/4 cup lime juice


Mix all ingredients except shrimp thoroughly. Sautee shrimp. Once they become opaque, deglaze pan with about 2 tablespoons of sauce.

Corn relish
  • 1 1/2 cup frozen corn (thawed)
  • 1/2 red onion, diced
  • 1 jalapeno, seeded and diced
  • 1/4 cup lime juice
  • 1/4 cup rice vinegar
  • 2 green onions, chopped roughly

Combine all ingredients.

Crispy cheese:
  • 1/4 cup shredded mozzarella cheese or Queso Oaxaca
  • Non-stick spray


Cook cheese over medium high heat until crispy. Flip and cook until both sides are crispy. Use non-stick spray liberally.

Assembly:
Start with warm flour tortilla, top with grits, sauteed shrimp and sauce, corn relish and bits of crispy cheese.

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Related Topics:
foodrecipelets eatshrimpseafoodtacosHouston
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