- Yield: 3
Shrimp and Grits
This is not your everyday run of the mill shrimp and grits. This is shrimp and grits with the volume turned up. Turned up through the roof. A creamy and cheesy grits builts the foundation for the dish and is topped with a spicy, sweet, savory tomato and chorizo jam. And it's all finished with succulently cooked and marinated shrimp.
While you can make this dish with any size shrimp, I suggest going big to the 16/20 or bigger size. They look much better on the plate and they are also harder to overcook.
For the chorizo, you'll need the Spanish kind that is dried like a salami. It can be found at various grocery stores already pre-sliced.
This dish would also make a great brunch dish.
Ingredients
- For the Grits
- Stone Ground Grits - 1/2 cup
- Water - 1 cup
- Whole Milk - 1 cup
- Salt - 1/2 tsp
- Butter - 2 tbsp
- Sharp White Cheddar - 4 oz. grated
- Freshly Ground Pepper - to taste
- Tomato & Chorizo Jam
- Dried Chorizo - 2 oz
- Olive Oil - 2 tbsp
- Garlic - 2 gloves, finely minced
- Crushed Red Pepper Flakes - 1/4 tsp
- Smoked Paprika - 1 tsp
- Crushed Tomatoes - 14 oz. can
- Cayenne Pepper - 1/4 tsp
- Brown Sugar - 1/4 cup
- Balsamic Vinegar - 2 tbsp
- Salt - 1 tsp
- For the Shrimp
- 16/20 Shrimp - 12
- Garlic - 1 large or 2 small gloves
- Salt - 1 tsp
- Cayenne Pepper - 1/4 tsp
- Smoked Paprika - 1/2 tsp
- Cracked Black Pepper - 1/2 tsp
- Lemon Zest - 1/2 tsp
- Lemon Juice - 2 tbsp
- Olive Oil - 2 tbsp
- To Serve
- Scallions - 2, finely sliced
Instructions
Make the Tomato & Chorizo Jam
- Finely chop the chorizo and sweat it over medium high heat in the olive oil for about 5 minutes.
- Mince the garlic and add to the chorizo, together with the red pepper flakes, cayenne pepper, and smoked paprika. Keep roasting until fragrant.
- Stir in the brown sugar and cook for another minute.
- Pour in the crushed tomatoes, vinegar, and salt.
- Reduce heat and simmer until dark and thick. Adjust seasoning with salt if necessary.
Make the Grits
- Heat a heavy sauce pan over medium high heat and bring milk, water, and salt to boil.
- Once boiling, whisk in the grits and reduce heat to low.
- Simmer for at least 45 minutes, stirring regularly to yield a creamy grits and avoid scorching.
- Just before finishing, stir in butter and cheese, add pepper to taste, cover and let sit for 5 minutes before serving.
Make the Shrimp
- Heat oven to 425° Fahrenheit and line a baking pan with parchment paper or non-stick aluminum foil.
- Grate garlic and mix with salt to create a paste. Add spices, lemon juice and zest, and olive oil and marinate shrimp with this mixture for about 15 - 30 minutes.
- Spread marinated shrimp evenly on baking pan and roast for 3 minutes. Turn and roast for another 2 minutes.
- Take out of oven and serve immediately.
To serve, spoon grits onto a plate and make a little well in the middle. Top with tomato and chorizo jam. Add 4 shrimp and garnish with thinly sliced scallions.
