Shrimp Succotash With Chorizo And Corn Grits Recipe

Name: Shrimp Succotash With Chorizo And Corn Grits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Grits; 1 cup milk; 1/2 cup instant grits; 3 tablespoons unsalted butter; 1/2 cup frozen corn kernels, thawed; coarse salt; fresh ground black pepper, to taste; Succotash; 1/2 lb spanish chorizo or 1/2 lb kielbasa; 1 cup peas (fresh or frozen); 1 cup edamame (fresh or frozen); 1/2 cup frozen corn kernels, thawed; 1 cup lima beans (fresh or frozen); 2 tablespoons unsalted butter; 1 tablespoon chopped shallot; 1/2 lb medium shrimp, peeled and deveined; 2 tablespoons water; coarse salt, to taste; 1 tablespoon minced fresh chives

Servings: persons

Grits
1 cup milk
1/2 cup instant grits
3 tablespoons unsalted butter
1/2 cup frozen corn kernels, thawed
coarse salt
fresh ground black pepper, to taste
Succotash
1/2 lb spanish chorizo or 1/2 lb kielbasa
1 cup peas (fresh or frozen)
1 cup edamame (fresh or frozen)
1/2 cup frozen corn kernels, thawed
1 cup lima beans (fresh or frozen)
2 tablespoons unsalted butter
1 tablespoon chopped shallot
1/2 lb medium shrimp, peeled and deveined
2 tablespoons water
coarse salt, to taste
1 tablespoon minced fresh chives

1
Make the grits: in a small saucepan over med-high heat, bring the milk to a boil.
2
Decrease heat to med-low and whisk in the grits.
3
Switch to a wooden spoon and cook, stirring, until very thick, about 10 minutes.
4
Stir in the butter and corn; season to taste with salt and pepper; keep warm.
5
Make the succotash: remove the sausage from its casing, crumble, and fry in a nonstick pan over medium heat until browned, about 10 minutes; set aside.
6
If using any fresh vegetables, fill a pot with salted water and bring to a boil over high heat.
7
Add in the vegetables and cook 3 minutes.
8
Strain and place in a bowl of ice water until cool.
9
Drain and pat dry with paper towels.
10
If using frozen vegetables, they should be thawed; set all aside.
11
Melt butter in a large saute pan over medium heat; add in the shallot, cook/stir 1 minute.
12
Add in sausage, peas, edamame, corn, limas, and shrimp; add in water and cook/stir, until the shrimp are just cooked through, about 4 minutes.
13
Season to taste with salt.
14
Place 1/2 cup grits in the center of each of 4 plates; spoon the succotash around the grits, garnish with the chives and serve.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: Grits, 1 cup milk, 1/2 cup instant grits, 3 tablespoons unsalted butter, and more.

Yes, Shrimp Succotash With Chorizo And Corn Grits falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp Succotash With Chorizo And Corn Grits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions