Ingredients Weight Measure
Garlic, cloves 24 ea.
Canned chipotle peppers 4 ea.
Cilantro, chopped (reserve 12 sprigs for garnish) 4 bunches
Limes, fresh, juice of 2 ea.
Cumin, ground 2 tsp.
Scallion, chopped 1 bunch
TABASCO® brand Chipotle Pepper Sauce 4 tsp.
Salt (reserve 1 tsp. for grits) 3 tsp.
Grapeseed or canola oil 2-1/2 cups
Red onions, sliced, grilled 3 cups
White cheddar cheese, grated 6 cups
Chicken, stock 7-1/2 cups
Corn grits 3 cups
Corn, roasted 2 cups
Shrimp, U15, peeled and deveined, tails left intact 36 ea.


  1. To prepare the Chipotle Mojo, in a blender, combine the garlic cloves, canned chipotles, juice of the limes, cumin, scallions, TABASCO® Chipotle Pepper Sauce, 2 tsp. salt and the grapeseed or canola oil. Puree the mixture on high for about 1 minute until the mojo is smooth and a nice green color.
  2. In a large bowl, toss the shrimp with 3 cups of the mojo, making sure the shrimp are covered well. Marinate refrigerated for at least 2 hours.
  3. To prepare the grits, dice the grilled red onions and grate the cheddar cheese. Set aside.
  4. Add 1 tsp. salt to the chicken stock and bring to a boil. Add the corn grits and stir for 1 minute. Turn the heat down to low and cook for 5 minutes, stirring ocassionaly. Remove grits from heat and fold in the white cheddar cheese, onions and most of the roasted corn, reserving about 1/2 cup of the corn for garnish.
  5. Grill the shrimp over medium heat, 2 minutes per side.
  6. To serve, place about 3/4 cup grits on each plate. Set 3 shrimp, tails up, in each mound of grits. Drizzle some mojo sauce on the shrimp and around the plate. Scatter some of the roasted corn kernels around as well. Place 1 cilantro sprig on top of the grits and serve.

Yield: 12 servings