Smoky Shrimp and Grits
Recipe GLPRcb426b04dca758
A vibrant Mediterranean-inspired main course featuring tender shrimp and smoky chorizo combined with creamy stone-ground grits, topped with fresh tomatoes and aromatic garlic. This quick 20-minute meal brings together the rich flavors of cured sausage, succulent seafood, and a light tomato sauce finished with fresh parsley.
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Ingredients
1 cup stone-ground grits
2 ounces Spanish chorizo, thinly sliced
1 medium onion, finely diced
2 cloves garlic, minced
1½ pounds medium shrimp, peeled and deveined
Kosher salt and black pepper to taste
1 pound plum tomatoes, diced
Fresh flat-leaf parsley, chopped, for serving
Directions
Bring 4 cups of water to a boil in a large pot. Gradually whisk in the grits, stirring constantly to prevent lumps. Reduce heat to low and simmer, stirring frequently, for 8–10 minutes until the grits are creamy and tender. Season with kosher salt and black pepper to taste. Keep warm on the stove.
While the grits cook, heat a large skillet over medium-high heat. Add the chorizo slices and cook for 2–3 minutes until the fat begins to render and the edges are lightly browned. Using a slotted spoon, transfer the chorizo to a paper towel-lined plate, leaving about 1 tablespoon of chorizo fat in the skillet.
Add the diced onion to the skillet with the chorizo fat and sauté for 3–4 minutes until softened and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the diced plum tomatoes to the skillet and stir to combine with the onion and garlic. Simmer for 2–3 minutes until the tomatoes begin to break down slightly. Return the cooked chorizo to the skillet and stir to combine.
Add the peeled and deveined shrimp to the skillet, distributing them in a single layer. Cook for 2–3 minutes on the first side, then flip and cook for another 1–2 minutes until the shrimp are opaque and cooked through (internal temperature of 145°F). Season the shrimp and sauce with kosher salt and black pepper to taste.
Divide the warm grits among four serving bowls. Spoon the smoky shrimp, chorizo, and tomato mixture over the grits. Garnish generously with fresh chopped parsley and serve immediately.
