Shrimp and Grits Crunch Wrap

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Steps

In a sauce pot, melt the butter and add the diced jalapenos. Cook for a few minutes to soften. Add the stock and milk, and bring to a simmer. Whisk in the cornmeal. Simmer on low, stirring often, until cooked (about 20 minutes). Stir in the cheddar cheese and scallions, and remove from heat. Add a little butter if the mixture seems too thick.

In a frying pan, cook the diced andouille sausage in butter over medium-high heat until lightly browned. Add the shrimp and cook for 1 minute. Incorporate the minced garlic and cook for an additional 2 minutes. Stir in the smoked paprika, oregano, thyme, celery salt, cayenne, lemon juice, and white wine. Cook for another 2 minutes, then remove from heat.

Start by layering the grits, then add some shrimp and its juices, followed by a layer of tortilla chips, and finish with another layer of grits. Wrap the tortilla into a circular shape, ensuring all contents are enclosed.

Grill the wraps in a pan with a little butter on the crease side first, then flip and grill the other side until golden brown and heated through. Serve immediately.

Steps

In a sauce pot, melt the butter and add the diced jalapenos. Cook for a few minutes to soften. Add the stock and milk, and bring to a simmer. Whisk in the cornmeal. Simmer on low, stirring often, until cooked (about 20 minutes). Stir in the cheddar cheese and scallions, and remove from heat. Add a little butter if the mixture seems too thick.

In a frying pan, cook the diced andouille sausage in butter over medium-high heat until lightly browned. Add the shrimp and cook for 1 minute. Incorporate the minced garlic and cook for an additional 2 minutes. Stir in the smoked paprika, oregano, thyme, celery salt, cayenne, lemon juice, and white wine. Cook for another 2 minutes, then remove from heat.

Start by layering the grits, then add some shrimp and its juices, followed by a layer of tortilla chips, and finish with another layer of grits. Wrap the tortilla into a circular shape, ensuring all contents are enclosed.

Grill the wraps in a pan with a little butter on the crease side first, then flip and grill the other side until golden brown and heated through. Serve immediately.

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