Directions (Continued)
-
4Pat shrimp dry with paper towels. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add shrimp and cook for 2-3 minutes per side, until pink and just cooked through. Remove shrimp from skillet and set aside.
-
5Add remaining 1 tbsp olive oil to the skillet. Add diced onion and cook until softened, about 3-4 minutes. Add minced garlic and minced chipotle peppers (with adobo sauce) and cook for 1 minute until fragrant.
-
6Pour in chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 2-3 minutes to slightly reduce.
-
7Return cooked shrimp to the skillet with the chipotle sauce, tossing to coat. Season with additional salt and pepper if needed.
-
8Spoon the chipotle shrimp mixture evenly over the grits in the baking dish. Sprinkle the remaining 1/2 cup shredded cheddar cheese over the top.
-
9Bake for 20 minutes, or until the cheese is melted, bubbly, and lightly golden.
-
10Garnish with fresh cilantro and serve immediately with lime wedges on the side.
💡 Chef’s Tip
For an extra smoky flavor, you can add a pinch of smoked paprika to your chipotle sauce. Don’t overcook the shrimp in the skillet, as they will cook further in the oven. They should be just barely pink when you pull them off the heat.
⏰ Make-Ahead Instructions
This bake is best served fresh. However, leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the microwave or oven until warmed through, adding a splash of milk or broth if needed to restore creaminess.
🔄 Ingredient Substitutions
No shrimp? Use cooked chicken or firm white fish. For less spice, reduce the amount of chipotle peppers. Smoked gouda or Monterey Jack cheese can be used instead of cheddar. Vegetable broth can replace chicken broth for a pescatarian option.
