Need a gluten free and pescatarian main course? Elotes Grits with Chili Lime Shrimp could be a spectacular recipe to try. This recipe makes 2 servings with 798 calories, 18g of protein, and 54g of fat each. For $2.91 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. It will be a hit at your The Super Bowl event. 231 person were impressed by this recipe. It is brought to you by Evil Shenanigans. From preparation to the plate, this recipe takes about 1 hour. If you have pepper, garlic, ears of corn, and a few other ingredients on hand, you can make it. Plenty of people really liked this American dish. Taking all factors into account, this recipe earns a spoonacular score of 51%, which is pretty good. If you like this recipe, take a look at these similar recipes: Mexican Street Corn with Chilies, Cilantro and Lime (Elotes), Shrimp & Mexican Corn Foil Packets (Elotes), and Chili-Lime Shrimp.

Servings: 2

Preparation duration: 45 minutes

Cooking duration: 15 minutes

Ingredients:

Equipment:

Cooking instruction summary:

Begin by grilling the corn.Heat the grill to medium-high heat. Brush the corn with the oil and season with salt and pepper. Grill until the corn is slightly charred and tender, about 10 to 15 minutes. Set aside to cool, then cut off the kernels and set aside.Next, prepare the shrimp. In a small pot over low heat combine the butter, onion, garlic, cilantro, lime juice, lime zest, chili power, salt, and pepper. Once the butter has melted set aside to cool to room temperature.Skewer the shrimp and pour half the butter mixture over the shrimp. Marinate for 10 minutes then transfer the skewers to the grill. Cook for about 2 minutes per side, brushing with the reserved butter mixture, or until the shrimp are opaque and firm. Remove the shrimp from the grill and wrap in a double layer of aluminum foil to keep warm while you finish the grits.In a saucepan combine the water, lime juice and butter over medium heat. Once the mixture comes to a boil slowly whisk in the grits. Cook, whisking constantly, until the grits thicken and are tender, about 5 minutes.Reduce the heat to medium-low and stir in the grilled corn and cook until the corn is heated, about 1 minute. Next add the salt, crema, queso fresco, and hot sauce.Serve the hot grits with the shrimp and extra crema, queso fresco, and hot sauce as desire.

Step by step:

1. Begin by grilling the corn.

2. Heat the grill to medium-high heat.

3. Brush the corn with the oil and season with salt and pepper. Grill until the corn is slightly charred and tender, about 10 to 15 minutes. Set aside to cool, then cut off the kernels and set aside.Next, prepare the shrimp. In a small pot over low heat combine the butter, onion, garlic, cilantro, lime juice, lime zest, chili power, salt, and pepper. Once the butter has melted set aside to cool to room temperature.Skewer the shrimp and pour half the butter mixture over the shrimp. Marinate for 10 minutes then transfer the skewers to the grill. Cook for about 2 minutes per side, brushing with the reserved butter mixture, or until the shrimp are opaque and firm.

4. Remove the shrimp from the grill and wrap in a double layer of aluminum foil to keep warm while you finish the grits.In a saucepan combine the water, lime juice and butter over medium heat. Once the mixture comes to a boil slowly whisk in the grits. Cook, whisking constantly, until the grits thicken and are tender, about 5 minutes.Reduce the heat to medium-low and stir in the grilled corn and cook until the corn is heated, about 1 minute. Next add the salt, crema, queso fresco, and hot sauce.

5. Serve the hot grits with the shrimp and extra crema, queso fresco, and hot sauce as desire.

Nutrition Information: