Serves 4
30 min
Smoky Shrimp and Grits
Recipe GLPR9eae2bb7fedae0
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.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
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.
