Shrimp And Grits Recipe

Cook grits

Bring 3 cups water and 1 cup whole milk to a gentle boil in a medium saucepan. Add 1 tsp salt. Slowly whisk in 1 cup coarse grits, reduce heat to low, cover partially and simmer, stirring occasionally, until thick and tender, about 20–25 minutes (follow package for exact time). If grits thicken too much, stir in extra milk or water by 1–2 tablespoons until creamy.

Finish grits

When grits are tender, stir in 2 tbs unsalted butter, 3 oz grated sharp cheddar, and 1/2 tsp black pepper. Taste and adjust salt. Keep warm on very low heat, stirring occasionally.

Sauté aromatics

In a large skillet over medium heat, add 1 tbs olive oil (or use pan from chorizo step after draining—see below). Add 1/2 finely chopped yellow onion and cook 3–4 minutes until soft and translucent. Add 3 minced garlic cloves and cook 30 seconds until fragrant.

Build broth

Stir in 2 tbs tomato paste and cook 1 minute. Add 14 oz crushed tomatoes, 1 cup chicken or seafood stock, 1 tsp hot sauce, 1 tsp Worcestershire sauce, and 1/2 tsp brown sugar. Bring to a gentle simmer and cook 6–8 minutes to deepen flavor. Stir in 1 tbs lemon juice and 2 tbs chopped parsley. Keep warm on low.

Cook chorizo

In a separate large skillet over medium-high heat, add the crumbled 6 oz chorizo (no added fat needed if it renders). Cook, stirring occasionally, until browned and most fat is rendered, about 5–6 minutes. Using a slotted spoon, transfer chorizo to a bowl leaving roughly 1–2 tablespoons of rendered fat in the pan. If pan is dry, add 1 tbs olive oil.

Season shrimp

Pat 1 lb shrimp dry and season with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1 tsp smoked paprika and 1/2 tsp red pepper flakes. Toss to coat.

Cook shrimp and spinach

Add the seasoned shrimp to the hot skillet with rendered fat/oil in a single layer. Sear 1–2 minutes per side until opaque and just cooked through (shrimp will curl slightly). Add the cooked chorizo back to the pan, then add the 3 cups baby spinach and cook 1–2 minutes until wilted, tossing to combine. Remove from heat.

Combine with broth

Spoon or pour the shrimp, chorizo and spinach mixture into the warm spicy tomato broth and stir gently to combine so shrimp are coated and flavors meld. Keep warm (low heat) until ready to serve.

Fry eggs

In a small nonstick skillet, heat 1 tsp olive oil or butter over medium-low. Crack 2 large eggs and cook sunny-side up until whites are set but yolks remain runny, about 3–4 minutes. Sprinkle with a pinch of salt and pepper.

Plate

Divide the creamy grits between two bowls (about 1/2 cup each cooked base per serving). Ladle generous portions of the shrimp, chorizo and spicy tomato broth over the grits. Top each bowl with a sunny-side up egg.

Garnish & serve

Scatter 2 tbs sliced green onions and remaining chopped parsley over the bowls. Add hot sauce to taste if desired. Serve immediately so the runny yolk melds into the grits and broth.