Lunchbreak: The General chef Tony Mujica makes shrimp and grit chimichangas

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Tony Mujica

The General
2528 N. California Avenue
(773) 698-8754

Shrimp & Grit Chimichangas

vegetable stock
1 red bell pepper, chopped
1 onion, chopped
shrimp (about 1-2 per tortilla)

shrimp boil
1 Tbs Old Bay seasoning
1 lemon, halved
3 cloves of garlic, smashed

Chihuahua cheese, about an ounce or however much you’d like
flour tortilla
butcher's twine
salt and pepper

Cook grits with 1 part grits and 3 parts vegetable stock. Fill a pot with water.  Add in boil ingredients and bring to boil.  Toss in shrimp and cook until pink (about 2 minutes).  Strain shrimp and put in ice bath to stop cooking. Cut bell pepper and onion and saute in pan until browned. Shred cheese. Cut 3 inch lengths of twine. Warm tortillas to make more pliable. In warmed tortillas, add 1 spoonful of grits, 1 shrimp, 1 pinch onion and pepper mix, 1 pinch cheese.  Fold and roll tortilla. Tie with butcher’s twine.  Fry approximately 2 minutes at 350 degrees.
Let cool.