Jul 13 2026
Restaurants›Proximo›Shrimp & Grits Recipe

Shrimp & Grits Recipe

Inspired by Proximo
Time45m
Serves4

Sautéed shrimp, Spanish chorizo & baby kale; served over sweet corn grits. Finished with sweet pepper bacon, paprika & fried fresno peppers.

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Ingredients

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For the Grits

For the Shrimp

For Garnish

Method

Prepare the Grits

  1. 1

    Cook the Grits

    In a medium saucepan, bring water to a boil over medium-high heat. Stir in the corn grits and salt, reduce heat to low, cover, and simmer for about 20-25 minutes, stirring occasionally.

  2. 2

    Add Milk and Butter

    Once the grits are cooked and creamy, stir in the milk and butter until fully combined. Add sweet corn kernels and cook for an additional 5 minutes. Keep warm.

Prepare the Shrimp

  1. 3

    Cook the Bacon

    In a large skillet over medium heat, cook the sweet pepper bacon until crispy. Remove from the skillet and set aside, leaving the drippings in the pan.

  2. 4

    Sauté Chorizo

    Add the sliced Spanish chorizo to the skillet and cook for 3-4 minutes until it starts to brown and release its oils.

  3. 5

    Cook the Shrimp

    Add the shrimp to the skillet along with minced garlic, paprika, salt, and black pepper. Cook for about 4-5 minutes until shrimp are pink and cooked through.

  4. 6

    Add Baby Kale

    Stir in the baby kale and cook for an additional 2-3 minutes until wilted.

Assemble the Dish

  1. 7

    Serve

    Spoon the sweet corn grits into bowls, top with the shrimp and chorizo mixture. Garnish with crispy bacon, sliced Fresno peppers, and chopped parsley.

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