Smoky Shrimp and Grits

Name: Smoky Shrimp and Grits
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 cup stone-ground grits; 2 oz. Spanish chorizo, sliced into thin coins; 1 medium onion, diced; 2 cloves garlic, minced; 1.5 lb. medium shrimp, peeled and deveined; 1 lb. ripe plum tomatoes, diced; Kosher salt, to taste; Freshly ground black pepper, to taste; 2 tablespoons unsalted butter; 4 cups chicken or vegetable broth; 1 tablespoon olive oil; Fresh flat-leaf parsley, chopped, for garnish

Recipe GLPR9eae2bb7fedae0

American

Main Course

30 min

493 cal

Servings: 4

Stovetop

SNAP eligible

A classic Southern dish featuring creamy stone-ground grits topped with plump shrimp and crispy Spanish chorizo. The shrimp are sautéed with aromatic onions, garlic, and fresh tomatoes, then served over buttery grits for a comforting, flavorful main course that combines smoky and savory notes.

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Ingredients

1 cup stone-ground grits

2 oz. Spanish chorizo, sliced into thin coins

1 medium onion, diced

2 cloves garlic, minced

1.5 lb. medium shrimp, peeled and deveined

1 lb. ripe plum tomatoes, diced

Kosher salt, to taste

Freshly ground black pepper, to taste

2 tablespoons unsalted butter

4 cups chicken or vegetable broth

1 tablespoon olive oil

Fresh flat-leaf parsley, chopped, for garnish

Directions

Bring the broth to a boil in a large pot. Slowly whisk in the grits while stirring constantly to avoid lumps. Reduce heat to low and continue stirring frequently for 15–20 minutes, until the grits are creamy and tender. Stir in the butter, and season with salt and pepper to taste. Keep warm on low heat.
While the grits cook, heat the olive oil in a large cast-iron skillet over medium-high heat. Add the chorizo slices and cook undisturbed for 2–3 minutes until the bottom begins to brown. Continue cooking, stirring occasionally, for 4–6 minutes more until the chorizo is crispy and browned. Transfer the chorizo to a paper-towel-lined plate, leaving about 1 tablespoon of the rendered fat in the skillet.
Add the diced onion to the skillet and sauté over medium-high heat for 2–3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
Increase the heat to high and add the shrimp to the skillet. Season with salt and pepper, and cook for 2–3 minutes per side until the shrimp turn opaque and reach an internal temperature of 165°F. Do not overcook.
Add the diced tomatoes to the skillet and cook for 1–2 minutes, stirring gently, just until warmed through. Return the cooked chorizo to the skillet and toss everything together.
Divide the creamy grits among four bowls. Top each bowl with the shrimp, chorizo, and tomato mixture. Garnish generously with fresh chopped parsley and serve immediately.

Comments

Grocery List Plus Editorial Staff4

This dish lands solidly for Charlotte weeknights: shrimp is a coastal commodity here, grits and chorizo stock everywhere, and all other ingredients appear at any major chain without a second trip. The actual prep time runs closer to 40-45 minutes once you account for dicing onion and garlic, bringing shrimp to temperature, and managing the grits (which need constant stirring), making the stated 30 minutes misleading for a first-timer. Cost per serving lands around $6-7 at Food Lion or Kroger, driven entirely by shrimp; grits, chorizo, and butter are pennies. It reheats decently if you add liquid back, and the dish feeds four comfortably without fussiness—it's practical family food that reads Southern without requiring specialty ingredients.