shrimp & grits

a southern staple. the item on the menu i can never say no to. easy as pie.

that’s right. it’s shrimp & grits.

gluten free & glorious.

while not heavy on the veggies, shrimp and grits are delicious and pretty easy to whip up with few ingredients. it’s great for a crowd since you can make the grits in one big pot while sauteeing the shrimp in another.

shrimp and grits


shrimp & grits

serves 2, time: 1 hour


  • 1 lb. of raw shrimp (peeled with tails on or off)
  • 1/2 lb. chorizo, sliced into thin rounds
  • 2 tsp. cajun seasoning
  • 1 tsp. minced garlic
  • 4 Tbsp. butter
  • 2 c. chicken broth
  • 2 c. milk
  • 3/4 tsp. salt
  • 1/2 tsp. pepper
  • 3/4 c. polenta corn grits 
  • 1/4 c. shredded parmesan cheese
  • 1 green onion, sliced thin


in a large pot, combine the chicken broth, milk, 3 Tbsp. butter and salt and pepper. bring to a boil over high heat. whisk in the grits and reduce the temperature to a low simmer and cover tightly with the lid. whisk ever 5 to 10 minutes for a total of 1 hour. whisk in the cheese. set aside until ready to serve.

toss the shrimp with the cajun seasoning. in a skillet over medium heat, add the chorizo. cook and stir until lightly browned. add the remaining 1 Tbsp. of butter, garlic and shrimp to the chorizo and cook until the shrimp and cooked through and pink (about 3 to 5 minutes).

cooking shrimp and chorizo

ladle the warm grits into a bowl or on a plate. top with chorizo and shrimp. drizzle some of the butter sauce from the pan over the shrimp and grits. top with sliced green onion & serve hot!

shrimp and grits final product

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