Mexican Shrimp and Grits - PCOS-Friendly Recipe
This Mexican Shrimp and Grits is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 1 lb medium shrimp, shells left on
- 6 cups water
- 1 teaspoon salt, divided
- 3/4 cup white grits
- 3 tablespoons butter
- 6 oz pepper Jack soft block cheese, cubed
- 1/2 lb chorizo sausage, casings removed
- 3 tablespoons olive oil, optional
- 1 1/2 cups Vidalia onion, chopped
- 1 red bell pepper, seeded and chopped into 3/4-inch pieces
- 1 jalapeño, seeded and minced
- 3 tablespoons all-purpose flour
- 2 tablespoons heavy whipping cream
- 1 teaspoon fresh lime juice
- 2 green onions, chopped, plus more for garnish
- 3 tablespoons fresh cilantro, chopped
- 1/8 teaspoon black pepper
Instructions
- Peel the shrimp and set aside, reserving the shrimp shells.
- In a large saucepan, bring the water to a boil over medium heat. Add the shrimp shells and reduce the heat to medium-low. Cook for 15 to 20 minutes, stirring occasionally. Cool the shrimp stock, and strain. Discard the shells.
- In a large saucepan, bring 3 1/2 cups shrimp stock and 1/2 teaspoon salt to boil over medium heat. Add the grits, stirring well. Add the butter and stir until melted. Cover, and reduce the heat to low. Cook until thickened, stirring occasionally, about 15 to 20 minutes. Add the pepper Jack soft block cheese, and stir until melted. Set aside and keep warm.
- In a large skillet over medium heat, add the chorizo and cook until browned and crumbly, about 5 minutes. Remove the chorizo, to a plate or bowl, leaving the drippings in the skillet. Add up to 3 tablespoons olive oil, if necessary. Put the skillet over medium heat, and add the onion. Cook for 4 minutes, then add the red pepper and jalapeño, and cook, stirring frequently, for 3 minutes. Sprinkle with the flour, stirring constantly for 3 minutes. Gradually add 2 cups of shrimp stock, stirring to scrape the bottom of the skillet and to prevent lumps. Stir in the cooked chorizo, and increase the heat to medium-high. Bring the mixture to a boil, and cook until slightly thickened. Add the shrimp, and cook until they turn pink, about 2 to 3 minutes. Remove the skillet from the heat, then add the cream and lime juice. Stir in the green onion, cilantro and remaining 1/2 teaspoon salt, and pepper. Transfer the grits to a serving platter and spoon the shrimp mixture over the top. Garnish with green onion and serve.
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Frequently Asked Questions
Yes, this Mexican Shrimp and Grits recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Dinner. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
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