Shrimp Grits Crunch Wrap

Transform classic Southern shrimp and grits into a portable, crispy shrimp grits crunch wrap that’s perfect for any meal.

Quick Answer: Make shrimp grits crunch wrap by layering creamy grits and seasoned shrimp in a large tortilla, folding it into a hexagon, and pan-searing until golden and crispy (about 3-4 minutes per side). The result is a portable fusion dish that combines comfort and crunch.

Why You’ll Love This Recipe

• Perfect combination of creamy grits and crispy tortilla exterior
• Portable version of a classic Southern dish
• Great for meal prep and easy to reheat
• Customizable with different seasonings and toppings
• Impressive presentation for casual entertaining

Quick Benefits

The shrimp grits crunch wrap revolutionizes traditional shrimp and grits by making it portable and adding satisfying textural contrast. Perfect for busy weeknights or impressive weekend brunches, these wraps stay crispy and can be made ahead.

Ingredients

• 2 tablespoons butter
• 1 jalapeno, diced
• 1 cup roasted garlic stock
• 1 cup milk or alternative milk
• 1/4 cup cornmeal
• 1/4 cup sliced scallions
• 1 cup grated cheddar cheese
• 2 tablespoons butter
• 1/4 pound andouille sausage, diced
• 1/2 pound frozen shrimp, cleaned and deveined
• 2 cloves garlic, minced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 1/4 teaspoon celery salt
• Pinch of cayenne pepper
• Juice of one lemon
• 1/4 cup white wine
• Large tortillas
• Tortilla chips

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

You Must Know

• Don’t overfill the wraps or they won’t seal properly
• Let grits cool slightly before assembly to prevent soggy tortillas
• Press down gently while cooking to ensure even browning
• Use a large enough skillet to accommodate the entire wrap
• Check shrimp for proper doneness to avoid rubbery texture

Serving Suggestions

• Serve with remoulade sauce for dipping
• Add a side of collard greens
• Pair with a cold sweet tea
• Serve with hot sauce on the side

Creative Variations

• Add crumbled bacon for extra smoky flavor
• Incorporate sautéed bell peppers and onions
• Use polenta instead of grits for an Italian twist
• Add blackened catfish instead of shrimp

Cultural Notes

This fusion dish combines the beloved Southern comfort food of shrimp and grits with the modern convenience of a Mexican-inspired crunch wrap. Shrimp and grits originated in the Lowcountry of South Carolina, where it was traditionally a breakfast dish for fishermen.

Pro Tips

• Use stone-ground grits for the best texture and flavor
• Pat shrimp dry before seasoning for better browning
• Allow grits to set slightly for easier assembly
• Use a pizza cutter for clean wrap cuts

Frequently Asked Questions

Q: Can I make these shrimp grits crunch wraps ahead of time?
A: Yes, you can prepare components ahead and assemble just before serving.

Q: What’s the best way to reheat leftovers?
A: Reheat in a skillet over medium heat until crispy and warm throughout.

Q: Can I freeze these wraps?
A: Not recommended, as the texture of both grits and tortillas may become compromised.

Q: What type of shrimp is best?
A: Large (16/20 count) shrimp work best for even cooking and good bite size.

Q: Can I make this gluten-free?
A: Yes, use gluten-free tortillas and ensure your seasonings are gluten-free.

Health Benefits

This shrimp grits crunch wrap provides lean protein from shrimp, which is also rich in omega-3 fatty acids and selenium. The corn-based grits offer complex carbohydrates and fiber, while the wrap format helps with portion control.

Nutrition

(Per serving, estimate) Calories: 650 • Carbs: 65g • Protein: 32g • Fat: 28g • Sodium: 1200mg

Notes

For best results, serve immediately while the exterior is still crispy and the filling is hot.

Shrimp Grits Crunch Wrap

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Transform classic Southern shrimp and grits into a portable, crispy shrimp grits crunch wrap that's perfect for any meal.

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

• By: EquoRecipes
• Category: Main Dish
• Difficulty: Intermediate
• Cuisine: Southern Fusion
• Yield: 4 wraps
• Dietary: Dairy-optional

Ingredients

Copy Check all Clear

• 2 tablespoons butter1 jalapeno, diced1 cup roasted garlic stock1 cup milk or alternative milk1/4 cup cornmeal1/4 cup sliced scallions1 cup grated cheddar cheese2 tablespoons butter1/4 pound andouille sausage, diced1/2 pound frozen shrimp, cleaned and deveined2 cloves garlic, minced1/2 teaspoon smoked paprika1/2 teaspoon oregano1/2 teaspoon thyme1/4 teaspoon celery saltPinch of cayenne pepperJuice of one lemon1/4 cup white wineLarge tortillasTortilla chips

Instructions

1. 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.

Notes

• For best results, serve immediately while the exterior is still crispy and the filling is hot.

Nutrition

Nutrient

Amount (per serving)

Fat

28g

Protein

32g

Sodium

1200mg

Carbs

65g