Ingredients
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
2 tablespoons ancho chile powder
3 cloves garlic, minced
1 teaspoon minced fresh oregano
Pinch salt
6 ounces shrimp, peeled and deveined
2 1/2 cups chicken stock, divided
2 cups milk
1 cup stone-ground grits
Zest of 1 lime
Salt and pepper
8 tablespoons unsalted butter, divided
1 red bell pepper, cut into thin strips
1/2 red onion, cut into thin strips
Chives, for garnish
Preparation
In the jar of a blender, make marinade by combining 1/4 cup olive oil, ancho chile powder, garlic, oregano and salt. Process until smooth. In a medium bowl, combine shrimp and marinade and let sit for one hour.
While shrimp is marinating, make grits. In a large saucepan, combine 2 cups stock, milk and grits. Bring to a simmer and cook 45 minutes or until grits are fully cooked and creamy. Stir frequently. Once grits are cooked, season to taste with lime zest, salt and pepper. Stir in 4 tablespoons butter. Keep warm.
Once shrimp has marinated and grits are cooked, in a large skillet, heat remaining tablespoon olive oil over medium-high heat. Add red pepper and onion and saute until lightly caramelized, about 5 minutes. Add shrimp and saute for one minute. Discard remaining marinade. Lower heat to medium-low and add remaining 1/2 cup stock and remaining 4 tablespoons butter. Let shrimp poach in liquid for 2 minutes.
Divide cooked grits between 4 serving dishes. Top with shrimp and sauce and serve immediately. Garnish with chives, if desired.
