Looking for a crowd-pleasing recipe? Welcome family and friends to the dinner table with bowls of cheesy grits topped with grilled shrimp and chorizo. It's easy to make and delicious to eat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Preheat grill to medium-high. Bring milk and 4 cups water to a boil in a medium saucepan over medium-high heat. Stir in 2 1/2 teaspoons salt. Slowly add grits, whisking constantly. Reduce heat, cover, and simmer, stirring occasionally, until thick and creamy, about 15 minutes. Stir in cheese. Remove from heat; cover to keep warm.
- Meanwhile, cook chorizo in a medium skillet over medium-high heat, stirring and breaking into small pieces, until browned and crisp in spots, about 5 minutes. Transfer chorizo and rendered oil to a bowl; cover to keep warm.
- Toss shrimp with olive oil and season generously with salt. Grill, flipping once, until lightly charred in spots and opaque, 4 to 5 minutes.
- Stir grits, adding hot water a few tablespoons at a time if needed to make smooth again. Divide grits, chorizo (use a slotted spoon), and shrimp among bowls; drizzle with chorizo oil, top with cilantro, and serve with salsa.
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Elena Noor
[email protected]The salsa de arbol really made this dish. It added the perfect amount of heat and flavor. I will definitely be making this again.
Lilly Medina
[email protected]Yum!
Ken Wiebe
[email protected]Not bad! The shrimp were cooked well and the grits were creamy, but I found the chorizo to be a bit too salty for my taste. The salsa de arbol added a nice kick of heat, but I would have liked a bit more of it. Overall, it was a good dish, but not on
DaNish WaHeeD
[email protected]This dish was an absolute delight! The combination of flavors from the grilled shrimp, chorizo, and salsa de arbol was simply divine. The grits were cooked to perfection, creamy and smooth. I especially loved the crispy bits of chorizo that added a n