Flavors and textures collide together in your mouth when you take a bite of this spicy shrimp and cheesy grits. The shrimp is crunchy on the outside and sweet on the inside and is covered in an explosion of heat. Underneath are creamy cheesy grits and smokey Hatch green chile. Oh yeah this is good stuff!
And it is easy to make with one or two camp Dutch ovens!
Spicy shrimp float on top of cheesy grits with Hatch green chile. This is an easy recipe to make and will make all your friends ask for another serving.
| Servings | Prep Time |
| 6 hungry friends | 10 minutes |
| Cook Time |
| 20 minutes |
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Spicy shrimp float on top of cheesy grits with Hatch green chile. This is an easy recipe to make and will make all your friends ask for another serving.
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Ingredients
- 6 cups chicken stock
- 1/4 cup dried chopped chives
- 2 cups grits (not instant)
- 1 cup chopped Hatch green chile
- 2 cups shredded cheddar cheese
- 2-3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon ground chipotle
- 1/2 teaspoon paprika
- 1 pound shrimp, cleaned and peeled
- 4 shallots sliced thinly Substitute 1/2 cup chopped onions
- 1/2 cup dry white wine
- 3 green scallions, chopped for garnish
Servings: hungry friends
Instructions
- Fire up a pile of hot charcoal, about 20. Place a 10-inch camp Dutch oven over the hot charcoal and add chicken stock and chives. Cover and bring to a boil.
- Add grits and stir constantly until they are soft and thick.
- Remove from heat. Stir in cheese.
- Stir in green chile.
- Mix together salt, pepper, chipotle, and paprika.
- Pour spices into a large zip tight bag. Add shrimp. Seal the bag and toss the shrimp around until each are covered with the spice mixture.
- Place a 12-inch camp Dutch oven of a pile of hot charcoal, about 25. Add oil to cover the bottom of the oven with a thin layer and heat oil until it starts to shimmer and spits when a drop of water hits it. Place spiced shrimp in hot oil and flip after about one minute. Place cooked shrimp on a plate and cover to keep warm.
- Add more oil if needed and sauté the shallots until they are clear. Deglaze with white wine.
- Fold cheesy grits into the shallots until combined.
- Place spicy shrimp on top of the grits or dice them up and fold them into the grits. Serve with chopped green scallions.
Recipe Notes
If you are using one camp Dutch oven, use either a 10-inch or 12-inch to prepare the grits, then pour into a large bowl. Rinse out the oven to prepare the shrimp.
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