Shrimp-Manchego-Chorizo Grits With Red Bean Salsa Recipe

Name: Shrimp-Manchego-Chorizo Grits With Red Bean Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups water; 3 fish bouillon cubes; 3/4 cup regular grits; 1/4 cup butter or margarine; 1/2 pound cooked large shrimp, peeled, deveined, and chopped; 1/8 pound chorizo sausage, cooked and chopped; 1/4 pound grated Manchego or Parmesan cheese; Salt; Pepper; 30 large shrimp, cooked, peeled (leaving tails intact), and deveined; Garnishes: fried plantain slices, drops of chili olive oil and saffron olive oil, fresh thyme sprigs

Servings: persons

3 cups water
3 fish bouillon cubes
3/4 cup regular grits
1/4 cup butter or margarine
1/2 pound cooked large shrimp, peeled, deveined, and chopped
1/8 pound chorizo sausage, cooked and chopped
1/4 pound grated Manchego or Parmesan cheese
Salt
Pepper
30 large shrimp, cooked, peeled (leaving tails intact), and deveined
Garnishes: fried plantain slices, drops of chili olive oil and saffron olive oil, fresh thyme sprigs

1
Bring 3 cups water to a boil in a large saucepan; add bouillon cubes, stirring until dissolved. Gradually stir in grits; cover, reduce heat, and cook 15 minutes. Remove mixture from heat.
2
Stir in butter and next 3 ingredients, and add salt and pepper to taste. Spoon into 6 (6-ounce) lightly greased ramekins; cool slightly.
3
Unmold grits onto individual serving plates; spoon Red Bean Salsa on top of grits. Arrange 5 cooked shrimp around grits. Garnish, if desired.
4
Note: To make plantain slices for garnish, cut 1 large plantain into very thin slices; fry in hot oil (350u00b0) for 1 minute or until crisp.

1023

kcal

Calories

Fat

Carbs

205

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups water, 3 fish bouillon cubes, 3/4 cup regular grits, 1/4 cup butter or margarine, and more.

Yes, Shrimp-Manchego-Chorizo Grits With Red Bean Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Shrimp-Manchego-Chorizo Grits With Red Bean Salsa

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