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.

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 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.

Shrimp Succotash With Chorizo And Corn Grits

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