Beetlejuice Shrimp & Grits

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Additional Information

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour and 5 minutes
• Servings: 4
• Equipment Needed: Skewers, zip-lock bag, pots, saucepan, blender

• Cooking Tips: Ensure the shrimp remain slightly firm to retain their freshness; feel free to adjust tequila quantity for a more potent sauce.

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Beetlejuice Shrimp & Grits

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