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 & 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).
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!