Tupelo Shrimp & Grits Recipe

Cooking Instructions

1. 1

   Prepare the Grits

   In a medium saucepan, bring 4 cups of water to a boil. Stir in the heirloom grits and a pinch of salt. Reduce heat to low, cover, and simmer for about 20-25 minutes, stirring occasionally until the grits are thick and creamy. Stir in the goat cheese until melted and smooth.

2. 2

   Cook the Chorizo

   In a large skillet, heat the olive oil over medium heat. Add the chorizo sausage, breaking it apart as it cooks. Cook until browned and cooked through, about 5-7 minutes.

3. 3

   Sauté the Shrimp

   Add minced garlic and shrimp to the skillet with the cooked chorizo. Season with salt and black pepper. Cook until the shrimp are pink and opaque, about 3-5 minutes.

4. 4

   Combine with Peperonata

   Stir in the peperonata and creole sauce, cooking for an additional 2-3 minutes until heated through.

5. 5

   Serve

   Spoon the creamy grits into bowls and top with the shrimp and chorizo mixture. Garnish with chopped scallions.