Tupelo Shrimp & Grits (gf) Recipe
sustainably, wild-caught white gulf shrimp, chorizo pork sausage, peperonata, creole sauce, scallions, heirloom grits with goat cheese
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Ingredients
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Ingredients for Tupelo Shrimp & Grits
Method
Directions for Preparing Tupelo Shrimp & Grits
Prepare the Grits
In a medium saucepan, bring 4 cups of water to a boil. Add a pinch of salt. Gradually whisk in the heirloom grits, stirring continuously to prevent lumps. Lower the heat and simmer for about 20-25 minutes, stirring occasionally until thickened. Stir in goat cheese until melted and creamy. Set aside.
Cook the Chorizo
In a large skillet over medium heat, add olive oil. Once hot, add the chorizo sausage, breaking it apart with a spoon. Cook until browned and crispy, about 5-7 minutes. Remove chorizo from the skillet and set aside.
Sauté the Shrimp
In the same skillet, add garlic and cook for about 30 seconds until fragrant. Add the shrimp, cooking until they turn pink and opaque, about 3-4 minutes. Season with salt, black pepper, and cayenne pepper to taste.
Combine Ingredients
Add the cooked chorizo back to the skillet along with the peperonata and creole sauce. Stir well to combine and heat through.
Serve
To serve, spoon a generous amount of grits onto a plate. Top with the shrimp and chorizo mixture. Garnish with chopped scallions. Enjoy!