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4 Cups water
1 bay leaf
5 1/2 oz. white corn grits
10 oz. Grated Sierra® Cotija Cheese from V&V SUPREMO®
15 oz. Supremo® Mexican Style Crema from V&V SUPREMO®
1/8 tsp. white pepper, ground
1/4 tsp. hot sauce


5 ,21-30 ct. shrimp (2.5 oz.), peeled and deveined, tails intact
1/4 tsp. black pepper
1 1/2 Tbsp. unsalted butter
1 1/2 oz. white button mushrooms, cut into eighths
3/4 tsp. sweet paprika
1/2 oz. green onions, sliced
1 large garlic clove, minced
1 Tbsp. all-purpose flour
1/2 Cup low-sodium chicken broth
1/8 tsp. hot sauce
2 Tbsp. seeded and diced Roma tomato
2 oz. Supremo® Mexican Style Crema from V&V SUPREMO®
1 Tbsp. lemon juice


2 1/2 oz. grilled corn kernels
quartered grape tomatoes
green onions, cut at an angle
1 Tbsp. Grated Sierra® Cotija Cheese from V&V SUPREMO®
lemon wedge
microgreens, for garnish

Method of Preparation

  1. To make Grits: Add water and bay leaf to a large saucepan and bring to a boil. Whisk grits into boiling water and reduce to a simmer. Cook for 5 minutes, stirring frequently to avoid burning. Grits should be fully softened and spoonable. Whisk in Cotija, sour cream, white pepper, and hot sauce. Simmer for 5 more minutes, stirring occasionally. Remove bay leaf. Transfer to a steam table to keep warm.
  2. To make Shrimp: Place butter in a nonstick pan over medium heat for 1 minute. Add mushrooms and sauté for 1 minute. Add onions and garlic, cook for 30 seconds, stirring constantly. Add flour and paprika. Cook for 1 minute, stirring. Add broth, hot sauce, and diced tomatoes. Cook for 30 seconds. Pour in sour cream and stir. Add shrimp and cook for 2 minutes, or until pink and tails begin to curl. Remove from heat and add lemon juice.
  3. To serve: Place a small nonstick saucepan over medium-low heat. Add 1 Cup grits and warm for 30 seconds. Fold in grilled corn. Mound grits in the center of a plate. Use the back of a spoon to form a well in the center. Pour ¼ of the sauce in the well and the rest around the grits. Place shrimp in the center with tails up. Garnish with grape tomatoes and green onions. Sprinkle 1 Tbsp. Cotija on top. Garnish with microgreens. Serve with a lemon wedge.

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