Southern-inspired cooking can be some of the most flavorful American food out there, and these grits with shrimp and chorizo are no exception. This recipe was given to me by chef Abraham Botello from West Coast Tavern in San Diego and it’s so great I had to share it with you all.
I think that sometimes when we eat out and have an amazing dinner we get intimidated and think that we could never recreate the experience at home. That is not true for this deliciousness – it’s actually very simple to make, and the flavors are so delicately balanced that it’s sure to be a hit. This is a perfect dish to serve as an appetizer, and it’s also great for a special lunch for two. You can easily double or triple the recipe and serve it as a hearty, spicy, delicious dinner.
(This recipe was originally published here on 12/31/2015)
- cooking oil - as needed
- pork chorizo - 1 cup
- jalapeño - 1, sliced
- shrimp - 10 - 12
- milk - 2 cups
- water - 1 quart
- grits - 1 1/2 cups
- salt - 1 tsp
- smoked paprika - 1 tsp
- butter - 2 tbsp
- cilantro - for garnish
- lime - for garnish
- In a sauté pan on medium heat, add chorizo with a touch of oil. Sauté until fully cooked then set aside.
- Heat a sauté pan or skillet, add a touch of oil.
- Sauté jalapeño and diced red onion.
- Add shrimp and cook thoroughly. Season to taste and set aside.
- Bring milk and water to a boil.
- Add grits and reduce heat. Simmer on very low heat, stirring occasionally until grits are soft.
- Add salt, paprika, cooked chorizo, and butter.
- Season to taste and top with cooked shrimp. Garnish with cilantro and a lime wedge.