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Elotes Grits with Chili Lime Shrimp
Posted By Kelly On September 5, 2013 @ 12:12 pm In BBQ,Cooking,Featured Articles,Fish and Seafood,Quick and Easy,Recipes,Tex-Mex | 6 Comments
Have you had elotes?
I have discovered that I love and ADORE elotes. For those of you who have not had the pleasure, elotes are a Mexican dish made up of corn – either on the cob or cut -slathered with a mixture of Mexican crema, queso fresco, and other seasonings like lime, cilantro, and hot sauce. My first experience with elotes was at a dingy little cart outside a gas station taco stand in Dallas. Classy, no? The woman who runs the cart serves nothing but elotes, and they usually have a line around the building. I had to have them, so when my turn arrived I ordered a small. She layered canned corn with a mixture of liquid margarine, lime, crema, a hefty squirt of hot sauce, and queso fresco into a foam drinking cup and topped it with a plastic spork. I must admit, I was skeptical, I mean liquid margarine and canned corn? But, the line WAS around the building and that usually indicates goodness. So, I took a small bite and instantly regretted getting the small as I devoured the rest. They were so tasty, creamy, and spicy. I was smitten! In fact, I was inspired to make them at home – with better ingredients of course. You can often find them on my table as a side dish for grilled or smoked meats. They make me so happy!
Elotes are simple food, so my attempt to gussy them up led to combining them with shrimp and grits – another simple yet delicious dish. Southern comfort meets Tex-Mex, or shrimp and grits turned up to 11! If you can’t find Mexican style crema you can substitute full fat sour cream mixed with a enough lime juice to thin it some. It is not exactly the same but it works in a pinch. These are best fresh out of the pot, so if you can put the shrimp on the grill just as you start to whisk in the grits. This way they are done about the same time. My last bit of advice is this, do not use instant grits for this recipe. Quick-cooking grits, which have a better texture, cook in about 7 to 10 minutes, and can be found in most markets. I prefer the Bob’s Red Mill brand if you are looking for a suggestion.
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