Chile Shrimp and Grits
This dish takes its inspiration from Cajun cuisine. A trio of chiles—árbol, ancho and jalapeño—gives the shrimp and grits a powerful kick. If you like your shrimp extra hot, double the amounts of the spices. Better still, buy small shrimp in their shell and toss them with quadruple the spices; just take care licking your fingers when you peel and eat the shrimp.
You can certainly serve the grits straight from the pot if you don't have time to chill and fry them.
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