Shrimp and Grits Crunch Wrap

Shrimp and Grits Crunch Wrap is a handheld twist on two comforting favorites. Creamy cheesy grits meet spicy shrimp and sausage, all sealed inside a crisp tortilla with a layer of crunch. It packs plenty of flavor and fun into every bite.

I put this together on a busy weeknight when we wanted something special but easy to eat on the couch. Now we make it anytime we need a little southern flavor in a fun crispy package.

Ingredients

• Butter: adds rich flavor and essential for soft grits and sautéing choose a high quality unsalted option
• Jalapeno: brings bright clean heat try to find firm plump peppers
• Stock: roasted garlic is packed with flavor but any good stock works just look for low sodium
• Milk: gives creaminess in the grits feel free to use any unsweetened alt milk
• Cornmeal: creates that signature grit texture select fine ground for smooth results
• Scallions: brighten the dish and give nice color pick crisp green bunches
• Cheddar cheese: melts smoothly choose sharp for the best flavor
• Andouille sausage: offers smoky spice find one that snaps when sliced
• Frozen shrimp: is convenient just look for wild caught already deveined for best taste
• Garlic: gives depth freshly minced is best for aroma
• Smoked paprika oregano thyme celery salt cayenne: these seasonings layer real flavor and southern warmth choose fresh dried spices
• Lemon: lifts the shrimp and brightens everything up pick a juicy lemon with thin skin
• White wine: provides a touch of acidity opt for something you would actually drink
• Large tortillas: are the wrap’s backbone choose flour tortillas big enough for folding
• Tortilla chips: bring that craveable crunch look for thick sturdy style to stay crisp

Step-by-Step Instructions

Sauté the Jalapenos:

Melt butter in a medium sauce pot over medium heat and add the diced jalapeno Stir for a few minutes so the jalapenos soften and start infusing flavor into the butter

Build the Grits Base:

Pour in the stock and milk and bring it to a gentle simmer over medium low heat Whisk in the cornmeal gradually to avoid lumps and cook on low stirring often for about twenty minutes The mixture should become creamy but not stiff

Finish the Grits:

When the grits are cooked stir in the grated cheddar cheese and sliced scallions Taste and remove from heat Add a dab more butter if the grits seem too thick They should be spreadable

Brown the Sausage:

In a large frying pan over medium high heat melt butter then add the diced andouille sausage Cook until the pieces turn golden and just start to crisp This unlocks the best flavor from the sausage fat

Sauté Shrimp and Aromatics:

Add the frozen shrimp to the pan with the sausage Stir and cook for one minute then add in the minced garlic Keep stirring as the shrimp begin to turn pink and lose their transparency After about two minutes sprinkle in the smoked paprika oregano thyme celery salt and pinch of cayenne Pour in the lemon juice and white wine Cook for another two minutes to blend flavors and finish cooking the shrimp

Build the Crunch Wrap:

Lay out a large tortilla Spoon a thin layer of grits in the center Top with a mix of shrimp sausage and all the pan juices Add a handful of tortilla chips over the filling Follow with a bit more grits to help seal the crunch layer Fold the tortilla edges toward the center to make a round package pressing gently to keep it closed

Grill the Crunch Wrap:

Heat a large skillet over medium heat and melt a dab of butter Place the wrap crease side down Cook until golden and crisp about three to four minutes Then flip and repeat on the other side Serve the wraps hot and crispy

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I confess my favorite ingredient here is andouille Its smoky spicy layers transform the whole wrap and remind me of family trips through New Orleans where sausage and shrimp are king. Every bite sends me right back to those crowded food stalls and family laughter.

Storage Tips

Leftover wraps can be refrigerated in an airtight container for up to two days. To reheat place in a dry pan over medium heat to re crisp the tortilla. Avoid microwaving if you want that signature crunch.

Ingredient Substitutions

If you do not eat pork swap the andouille for smoked turkey sausage or skip it for a pescatarian version. Monterey Jack or smoked gouda work well if you lack cheddar. Gluten free tortillas or corn tortillas can swap in for flour if needed. Use stoneground grits if you like an extra rustic texture.

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Serving Suggestions

Pile fresh pico de gallo or a spoon of salsa verde on top for a Tex Mex finish. Pair with a crisp green salad or charred corn for a filling meal. My family loves these with sweet tea and hot sauce on the side.

Cultural Backdrop

Shrimp and grits are a deeply southern dish usually served for breakfast or brunch. Wrapping it up crunchwrap style borrows a bit from Tex Mex fusion and brings a playful twist that bridges comfort food with street food creativity.

Recipe FAQs

→ How do you keep the crunch wrap from getting soggy?

Grill the wrap over medium heat until golden and crisp on both sides. Including tortilla chips inside also helps maintain crunch.

→ What kind of shrimp works best?

Fresh or thawed frozen shrimp, peeled and deveined, ensure a tender, juicy filling. Medium to large shrimp are ideal.

→ Can I substitute the sausage?

Andouille adds smoky depth, but chorizo or any spicy sausage works well for similar flavor and texture.

→ How spicy is this wrap?

Mild to medium spice comes from jalapeño, smoked paprika, and a pinch of cayenne. Adjust to taste by using more or less pepper.

→ What’s the best way to reheat leftovers?

Warm in a skillet over medium heat for a crisp exterior, or use a toaster oven to avoid sogginess.

→ Can I prepare components ahead of time?

Both grits and filling can be made in advance and stored separately. Assemble and grill just before serving.