Shrimp & Grits Recipe

Bring water and whole milk to a gentle boil in a medium saucepan over medium-high heat. Add 1 tsp salt.

Slowly whisk in the grits to prevent lumps. Reduce heat to low so the grits simmer gently.

Cook, stirring frequently, until grits are thick and creamy, 20–25 minutes for stone-ground grits (follow package instructions if different). If mixture becomes too thick, stir in up to 1/2 cup additional hot water or milk to reach desired consistency.

Remove from heat and stir in 3 tbs butter, 1 cup grated cheddar, 1/2 tsp black pepper and 1 tsp hot sauce (if using). Taste and adjust salt as needed. Keep warm over very low heat, stirring occasionally, until ready to serve.

Pat shrimp dry with paper towels and season lightly with 1/4 tsp salt and 1/4 tsp black pepper.

Warm a large skillet over medium heat. Add the chorizo (no oil needed for most fresh chorizo) and cook, breaking up with a wooden spoon, until browned and some fat has rendered, about 4–5 minutes. Transfer chorizo to a bowl leaving rendered fat in the pan.

If the pan is dry, add 1 tbs olive oil and 1 tbs butter to the skillet and heat until butter foams.

Add minced shallot and cook until translucent, about 2 minutes. Add garlic and cook 30–45 seconds until fragrant—do not burn.

Stir in smoked paprika and cayenne and cook for 15 seconds to bloom the spices.

Return cooked chorizo to the pan and stir to combine. Add shrimp in a single layer and cook undisturbed 1–1.5 minutes until the edges begin to turn pink, then flip and cook another 1–1.5 minutes until just opaque and firm. (Medium-large shrimp should finish quickly; total cook time 2–3 minutes.)

Pour in 1/2 cup chicken or seafood stock and lemon juice; scrape up any browned bits from the pan. Let the liquid reduce slightly for 1–2 minutes to create a light sauce.

Stir in chopped parsley and sliced green onions. Taste and adjust seasoning with up to 1/4 tsp additional salt or more cayenne if you prefer heat. Remove from heat.

Divide the cheddar grits among 4 warm shallow bowls (about 3/4 cup grits per serving).

Spoon an even portion of the shrimp and chorizo mixture over each bed of grits (about 4 oz shrimp/chorizo mixture per serving).

Garnish with extra grated cheddar if desired, additional chopped parsley or microgreens, and a lemon wedge on the side. Serve immediately.

Optional: Offer the chef's local catch as a substitution or addition to the shrimp for an extra charge; if adding, pan-sear the fish separately (season, sear 3–4 minutes per side depending on thickness) and place atop grits in place of or alongside the shrimp.