Chorizo Shrimp And Grits Recipe

Boil and whisk

In a medium saucepan bring 3 cups water and 1 cup whole milk to a gentle boil. Add 1 tsp kosher salt.

Slowly whisk in 1 cup stone-ground grits, reduce heat to low so the liquid simmers. Cook, stirring frequently, until thickened and tender, about 20–25 minutes (follow package for exact time for stone-ground grits).

Once thick and tender, stir in 2 tbs unsalted butter, 2 tbs softened cream cheese, and 1 cup grated sharp cheddar until melted and fully incorporated. Season with 1/2 tsp black pepper and adjust salt to taste. Keep warm on the lowest heat, stirring occasionally to prevent skin forming.

Prepare red pepper purée

If using jarred roasted red pepper, drain and roughly chop. If using fresh, roast over a flame or under broiler until charred, place in a bowl covered for 10 minutes, peel and seed, then chop.

In a blender or food processor, purée the roasted red pepper until smooth and set aside (about 1/3–1/2 cup purée).

Heat 1 tsp olive oil in a medium skillet over medium heat. Add 50 g chopped chorizo and cook, stirring, until it releases fat and starts to brown, about 3–4 minutes.

Add 1 minced shallot and 2 minced garlic cloves to the skillet with the chorizo. Sauté until softened and fragrant, about 2 minutes, scraping any browned bits.

Stir in 1 tsp tomato paste and 1/2 tsp smoked paprika; cook 30 seconds. Pour in 1 cup heavy cream and bring to a gentle simmer. Add the red pepper purée and stir to combine.

Simmer the sauce gently until slightly thickened, about 5–7 minutes. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust seasoning. If you prefer a silkier sauce, use an immersion blender or transfer to a blender and blend until smooth, then return to skillet to rewarm.

Keep the sauce warm over very low heat until plating.

Pat 8 jumbo shrimp dry with paper towels. Peel and devein if not already done, leaving tails on if desired.

Toss the shrimp lightly with 2 tbs blackening seasoning to coat evenly. Let sit 5 minutes so spices adhere.

Heat a large skillet over medium-high heat. Add 1 tbs unsalted butter and 1 tsp olive oil until butter foams.

Add the 100 g chopped chorizo reserved for the shrimp (if you used only 50 g for the sauce and still have 100 g total, otherwise use what remains) to the skillet and cook 2–3 minutes until crisp and oil is fragrant. Push chorizo to the side.

Place the seasoned shrimp in a single layer in the skillet (avoid crowding). Cook 1.5–2 minutes per side until blackened and just cooked through (internal temperature ~120–130°F for tender shrimp) and opaque. Spoon some of the rendered chorizo fat over shrimp as they cook for flavor.

Squeeze half a lemon over the cooked shrimp, remove from heat and transfer to a plate. Keep warm.

Spoon a generous portion of cheesy grits into each serving bowl or plate (recipe makes about 2–3 main-course portions).

Ladle a few tablespoons of the red pepper chorizo cream sauce over the grits, spreading slightly.

Arrange 4 blackened jumbo shrimp on top of the grits (for 8 shrimp total, divide between two plates). Spoon any reserved chorizo from the skillet and a little extra sauce over the shrimp.

Garnish with thinly sliced scallions, chopped parsley or cilantro if using, and serve with lemon wedges on the side.

Serve immediately while grits and shrimp are hot.