Cheese Grits With Shrimp And Chorizo

1. 1

   Cook chorizo in a heavy, medium-size skillet over medium heat until it is crisp, 2 or 3 minutes.

2. 2

   Transfer chorizo to a paper towel-lined plate to drain.

3. 3

   Pour off all but a thin film of fat from the skillet.

4. 4

   Bring a quart (4 cups) of water and a half teaspoon salt to boil in a medium saucepan.

5. 5

   Slowly stir in grits. Reduce heat to low and cook about 5 minutes, whisking occasionally, until grits are thick and smooth.

6. 6

   While grits are cooking, add a tablespoon of the butter to skillet and heat over medium-high until butter is foaming.

7. 7

   Cook shrimp in butter until just pink, turning once, about 3-5 minutes.

8. 8

   Stir in chorizo and garlic and cook, stirring constantly, until garlic is fragrant, about 30 seconds longer.

9. 9

   Stir remaining tablespoon butter and cheese into grits and season with salt and pepper.

10. 10

    Spoon grits into 4 warmed bowls and top with chorizo and shrimp mixture. Sprinkle with chives, if desired. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.