Shrimp And Grits Recipe
Gulf Shrimp, Chorizo, Tomato, Holy Trinity, Cheese Polenta
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Grits
In a large pot, bring the chicken broth to a boil. Gradually whisk in the cornmeal, stirring constantly to prevent lumps. Reduce heat to low and cook for about 20-25 minutes, stirring frequently, until thickened. Stir in the cheddar cheese and season with salt and pepper to taste. Keep warm.
- 2
Cook the Chorizo and Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chorizo and cook until browned. Add the diced onion, bell pepper, and celery (the Holy Trinity) and cook until softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute.
- 3
Add the Shrimp and Tomatoes
Stir in the diced tomatoes and cook for 2 minutes. Then add the shrimp, paprika, salt, and black pepper. Cook until the shrimp are pink and cooked through, about 3-5 minutes.
- 4
Serve
Spoon the cheesy grits onto plates and top with the shrimp and chorizo mixture. Enjoy!