HexClad Hybrid Nonstick 8-Quart Stockpot with Tempered Glass Lid, Dishwasher Safe, Induction Ready, Compatible with All Cooktops Ninja SS151 TWISTi Blender DUO, High-Speed 1600 WP Smoothie Maker & Nutrient Extractor* 5 Functions Smoothie, Spreads & More, smartTORQUE, 34-oz. Pitcher & (2) To-Go Cups, Gray HexClad Hybrid Nonstick 3-Quart Saucepan with Tempered Glass Lid, Stay-Cool Handle, Dishwasher Safe, Induction Ready, Compatible with All Cooktops Aqua Sky Variable Speed Hand Blender KHBV53 Inspired by the classic Beetlejuice movie, this dish combines creamy Mexican-style grits, flavorful shrimp, and a smoky pepper sauce for a spooky yet delicious meal. Perfect for a festive occasion or a comforting dinner.
Ingredients
For the grits
🌽 2 cups of quick grits
💧 4 cups of water
🥛 1 cup of heavy cream
🧂 1 tsp of salt
🌟 1/4 tsp of white pepper
🧀 1 cup of shredded Oaxaca cheese
For the sauce
🌶️ 1 cubanelle pepper
🌶️ 1 poblano pepper
🫑 1 yellow bell pepper
🛢️ 1 tbsp of avocado oil
🧈 3 tbsp of butter
🧄 2 garlic cloves
🌱 2 green onions
🥃 1/4 cup of tequila
🌟 1 tbsp of cornstarch + 1 tbsp of cold water
🧂 Salt to taste
For the shrimp
🦐 20 jumbo shrimp, deveined and peeled, tail on
🧅 1/4 onion
🧄 2 garlic cloves
🌶️ 2 chiles de árbol
🧄 2 garlic cloves
🌟 1 tbsp of tomato and chicken bouillon
For garnish
⚫ Black sesame seeds
Equipment
• Pot
• Saucepan
• Blender
• Skewers
Prep Time
30 minutes
Cook Time
40 minutes
Makes
4 servings
Calories & Macros (per serving)
• Calories: Approximately 600
• Protein: 40g
• Carbs: 45g
• Fat: 25g
Instructions
1. Roast the peppers
Roast the cubanelle, poblano, and yellow bell peppers over an open flame until charred. Place them in a zip-top bag to sweat for 15 minutes. Peel off the skin, remove stems and seeds, and dice the peppers.
2. Prepare the sauce
Heat avocado oil and butter in a saucepan. Sauté the white part of the green onions and garlic until translucent. Blanch the green parts of the green onions in boiling water for 20 seconds, transfer them to ice water, squeeze out excess water, and add to the saucepan with the peppers. Blend everything until smooth. Heat the mixture on medium heat, stir in the cornstarch slurry, season with salt, and cook until thickened. Keep warm.
3. Cook the grits
Bring water to a boil in a pot, add heavy cream and salt, and stir. Gradually add the grits, stirring constantly. Mix in Oaxaca cheese and cook until thick and creamy.
4. Prepare the shrimp
Add onion, garlic, chiles de árbol, and bouillon to a pot with enough water to submerge the shrimp. Bring to a boil. Skewer each shrimp from tail to head, add to the boiling water, and cook for 5 minutes.
5. Assemble the dish
Spoon the grits into a bowl. Arrange five shrimp around the edge, tails up. Drizzle the sauce in the middle, allowing it to flow over the grits. Garnish with black sesame seeds.
Cooking and Serving Tips
• Add a dash of lime juice to the sauce for a zesty twist.
• Serve with crusty bread to scoop up the creamy grits and sauce.
• For a smoky flavor, roast the garlic and onions before adding them to the sauce.
Enjoy the spooky and delicious Beetlejuice Shrimp & Grits! 🌟