Guajillo Shrimp with Creamy Chipotle Grits

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
325
protein 
35 g
sodium 
590 mg
carbohydrates 
32 g
fat 
8 g
fiber  
5 g
cholesterol 
225 mg
Servings 
4
Ingredients 

Nopalito Salsa
1 cup diced red onion
½ tsp extra virgin olive oil
1 cup diced, fresh nopales, spines removed
¼ cup diced red bell peppers
¼ tsp sea salt
Pinch freshly ground black pepper
2 Tbsp fresh lime juice

1½ lb large shrimp, peeled and deveined
1 tsp extra virgin olive oil
1 Tbsp minced garlic 
1 Tbsp dried guajillo peppers
¼ tsp sea salt
¼ tsp freshly ground black pepper
¼ cup fresh lime juice

Creamy Chipotle Grits
2 Tbsp minced red onion
2 Tbsp minced shallots
½ tsp minced garlic cloves
½ tsp chipotle powder
1 tsp unsalted butter
2 cups 2% milk
Pinch freshly ground black pepper
Pinch sea salt
⅓ cup dry grits
2 Tbsp grated Monterrey Jack cheese
½ tsp chopped fresh cilantro
½ tsp chopped fresh chives

Instructions 
  1. In a medium sauté pan over medium heat, sauté onions in olive oil until translucent. Add nopales, red bell peppers, salt and pepper. Sauté briefly to tenderize nopales. Remove from heat and add first amount of fresh lime juice.
  2. In a large sauté pan, over medium heat, sauté shrimp in olive oil with garlic and peppers until shrimp turn pink. Season with salt and pepper and deglaze pan with second amount of fresh lime juice.
  3. In a medium saucepot over medium heat, sauté onion, shallots, garlic and chipotle powder in butter for 5 to 7 minutes. Add milk, pepper and salt and bring to a boil. Whisk in grits and cook for 5 minutes. Stir in cheese, cilantro and chives.
  4. Evenly divide the shrimp onto 4 plates and serve with ⅓ cup Nopalitos Salsa and ⅓ cup Creamy Chipotle Grits.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.