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Shrimp and Grits

Shrimp and Grits
Shrimp and Grits
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Shrimp and Grits

By Tobias August 14, 2017

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

  1. Finely chop the chorizo and sweat it over medium high heat in the olive oil for about 5 minutes.
  2. Mince the garlic and add to the chorizo, together with the red pepper flakes, cayenne pepper, and smoked paprika. Keep roasting until fragrant.
  3. Stir in the brown sugar and cook for another minute.
  4. Pour in the crushed tomatoes, vinegar, and salt.
  5. Reduce heat and simmer until dark and thick. Adjust seasoning with salt if necessary.

Make the Grits

  1. Heat a heavy sauce pan over medium high heat and bring milk, water, and salt to boil.
  2. Once boiling, whisk in the grits and reduce heat to low.
  3. Simmer for at least 45 minutes, stirring regularly to yield a creamy grits and avoid scorching.
  4. Just before finishing, stir in butter and cheese, add pepper to taste, cover and let sit for 5 minutes before serving. 

Make the Shrimp

  1. Heat oven to 425° Fahrenheit and line a baking pan with parchment paper or non-stick aluminum foil.
  2. 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.
  3. Spread marinated shrimp evenly on baking pan and roast for 3 minutes. Turn and roast for another 2 minutes.
  4. 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.

Guten Appetit!

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Brunch, Dinner, Entrées, LunchWith 0 comments August 14, 2017

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Author Tobias

Hey, I'm Tobias and since I was a small kid, watching my mom prepare food for the family, I have been fascinated by food, cooking, and baking. In the past years, a love for classic craft cocktails and good wine came as add-on. And now I'm trying to use my free time to travel all over our planet, connect with friends, and explore the culinary offerings this beautiful world has.

Because good food brings good people together.

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The Cooking German

Food brings people together! So I'm trying to create and recreate some delicious meals to share with new and old friends, and ignite the passion for food in others.

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