Beetlejuice Shrimp & Grits

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nowayjosecuisine596.787 months agoWaivio4 min read

Inspired by the whimsical and quirky mood of the Beetlejuice movies, this Shrimp & Grits recipe brings a little bit of the cinematic to your dining table. With a hint of Mexican flair and a focus on bold flavors, this delightful dish serves 4 and is perfect for any Beetlejuice fan or adventurous eater.

Ingredients

For the Grits:

🥣 2 cups of Quick Grits
💧 4 cups of water
🥛 1 cup of heavy cream
🧂 1 teaspoon of salt
⚪ 1/4 teaspoon of white pepper
🧀 1 cup of shredded Oaxaca cheese

For the Sauce:

🌶️ 1 cubanelle pepper
🌶️ 1 poblano pepper
🌶️ 1 yellow bell pepper
🥑 1 tablespoon avocado oil
🧈 3 tablespoons of butter
🧄 2 garlic cloves
🧅 2 green onions
🍹 1/4 cup of tequila
🥄 1 tablespoon of cornstarch + 1 tablespoon 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 arbol
🧄 2 garlic cloves
🥄 1 tablespoon of tomato and chicken bouillon
🌑 Black sesame seeds for garnish

Instructions

Roasting Peppers:
- Roast the cubanelle, poblano, and yellow bell peppers over open flame until the skin is charred.
- Place them in a zip-lock bag and let them sweat for 15 minutes.
- Peel off the charred skin, remove stems and seeds, and dice the peppers.
Preparing the Sauce:
- In a saucepan, heat avocado oil and butter over medium heat.
- Add the white part of the green onions and garlic cloves, cooking until translucent.
- Set aside. Blanch the green onions in boiling water for 20 seconds, then place in ice water to cool.
- Squeeze excess water and add green onions to the saucepan along with diced roasted peppers.
- Blend the mixture well and simmer on medium heat.
- Mix cornstarch with cold water and add to saucepan, stirring until the sauce thickens.
- Season with salt and keep warm.
Cooking the Grits:
- In a pot, bring water to a boil.
- Add heavy cream and salt, then stir in quick grits continuously.
- Add Oaxaca cheese and continue stirring until the grits thicken.
Preparing the Shrimp:
- In a separate pot, combine onion, garlic cloves, chiles de arbol, tomato and chicken bouillon with enough water to submerge shrimp.
- Bring to a boil and cook shrimp skewers for about five minutes or until cooked through.
Serving:
- Serve grits in a bowl, place five shrimp around the edges standing tail up, drizzle sauce in the center, and garnish with black sesame seeds.