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

HOUSTON (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!


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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

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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:
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• 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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