Shrimp And Grits Recipe

Bring water and 1 cup milk to a rolling simmer in a medium saucepan over medium-high heat.

Slowly whisk in the grits, reducing heat to low. Cook, stirring frequently, until thickened and tender, 20–25 minutes (check package for exact time if using quick or instant grits). Add more milk or water by 1–2 tablespoons as needed to reach a creamy consistency.

Stir in 2 tablespoons butter, grated white cheddar, salt, and black pepper. Taste and adjust seasoning. Keep warm on the lowest heat, stirring occasionally to prevent skin from forming.

Thinly slice the onion and place in a bowl. Add buttermilk, apple cider vinegar, sugar and salt; toss to combine.

Let sit at room temperature for at least 15 minutes (or refrigerate up to 2 hours). The buttermilk will mellow the onions and give a tangy-creamy contrast. Drain slightly before serving if very wet.

Heat 1 teaspoon olive oil in a medium skillet over medium heat. Crumble the chorizo into the pan and cook until browned and most fat is rendered, 4–6 minutes.

Add the diced onion and cook until translucent, 3–4 minutes. Add the minced garlic and tomato paste and cook, stirring, 30–45 seconds to bloom the flavors.

Pour in 2 cups chicken stock, scrape up any browned bits, and bring to a simmer. Stir in smoked paprika, oregano, red pepper flakes, salt and black pepper. Simmer gently 8–10 minutes to meld flavors and slightly reduce.

If desired, strain the broth into a small saucepan to remove solids for a smoother broth, pressing on solids to extract flavor; return liquid to pan. Stir in chopped cilantro and keep warm. Taste and adjust seasoning.

Pat shrimp dry with paper towels. In a bowl, combine 2 tablespoons olive oil, minced garlic, smoked paprika, cayenne, lemon zest, lemon juice, salt and black pepper. Toss shrimp in the marinade until coated; let sit 10–15 minutes at room temperature (no more than 30 minutes).

Preheat a grill or grill pan over medium-high heat. Oil the grates or pan lightly.

Thread shrimp onto skewers (if using) or place directly on the hot grill. Grill 2–3 minutes per side, until opaque and just cooked through. Remove from heat and let rest 1 minute. Keep warm.

Divide the warm cheddar grits between 4 shallow bowls.

Ladle 1/4 to 1/3 cup of the chorizo broth around each portion of grits to create a shallow pool.

Top each serving with 4–5 grilled shrimp.

Scatter buttermilk onions over the shrimp and grits, add chopped scallions, a small pat of extra butter if desired, and a lemon wedge on the side.

Finish with an optional drizzle of reserved warm chorizo broth and a grind of black pepper. Serve immediately.