Chorizo Shrimp & Grits Recipe

Bring liquids to a boil

In a medium saucepan bring 4 cups water and 1 cup milk to a simmer over medium heat.

Slowly add grits

Slowly whisk in 1 cup grits to the simmering liquid. Reduce heat to low to maintain a gentle simmer.

Cook until tender

Cook, stirring often to prevent lumps and sticking, until grits are thick and tender, 20–25 minutes for stone-ground (follow package for quick grits if using). Add more liquid if they become too stiff.

Finish with cheese and butter

Stir in 2 tablespoons unsalted butter, 1 cup grated sharp cheddar, 1 tablespoon finely grated Parmesan, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning. Keep warm on very low heat, stirring occasionally.

Cook chorizo

In a large skillet over medium heat, add the crumbled chorizo. Cook, breaking it up with a spatula, until browned and most fat rendered, about 5–6 minutes. If the pan becomes very greasy, spoon off and reserve 1 tablespoon fat in the pan.

Sauté aromatics and pepper

Add the diced red bell pepper and 1/2 diced yellow onion to the skillet with the reserved chorizo fat. Sauté until softened, about 4 minutes. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant.

Build the sauce

Stir in 1 teaspoon tomato paste, 1/2 teaspoon smoked paprika and 1/4 teaspoon crushed red pepper flakes; cook 30 seconds. Pour in 1/4 cup dry white wine (or chicken broth) to deglaze the pan, scraping up browned bits. Let reduce by half, about 1–2 minutes.

Finish with cream and adjust

Add 3/4 cup heavy cream and 1/4 cup chicken broth, stir and simmer gently until slightly thickened, 3–5 minutes. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 tablespoon fresh lime juice. Taste and adjust acidity or seasoning as needed. Keep sauce warm on low.

Season shrimp

Pat 8 shrimp dry with paper towels. Toss with 1 tablespoon olive oil and 1 tablespoon blackening seasoning until evenly coated. Let sit 5 minutes.

Heat skillet

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tablespoon butter and swirl to melt.

Cook shrimp

Add shrimp in a single layer (do not crowd). Cook 1.5–2 minutes per side until blackened at the edges and just opaque through the center. Remove shrimp to a plate and tent loosely with foil.

Finish shrimp (optional)

If desired, add 1/2 tablespoon extra butter to the skillet, let melt, and spoon over the shrimp for a glossy finish. Squeeze a bit of lemon over shrimp before plating.

Portion the cheesy grits into 4 warm shallow bowls or two larger plates, dividing evenly.

Ladle 3–4 tablespoons of the warm red pepper chorizo cream sauce over the grits, creating a shallow pool.

Arrange 2 blackened jumbo shrimp on top of the sauced grits for each serving (8 shrimp total). Spoon a little additional sauce and any reserved chorizo bits over the shrimp.

Garnish with thinly sliced scallions, a sprinkle of chopped parsley or cilantro if using, and place lemon wedges alongside. Serve immediately.