Chorizo Sausage Shrimp & Grits
May 3, 2017 |
This recipe comes to us from a Main Entrée user and we think its awfully tasty! Give it a try!
1 lb Main Entrée Chorizo Sausage, Casing Removed, Broken into bite sized pieces
1 1/2 lb Main Entrée Shrimp
2 Cloves Garlic, Chopped
2 T Butter
1 1/4 C Quick Cooking Grits (4 C Water & 2 C Chicken Broth)
1/2 C Chicken Broth to Deglaze pan when cooking shrimp
1/2 tsp Kosher Salt for Cooking Grits
1 C Shredded Manchebo Cheese (made from aged Spanish sheep milk cheese)
4 T Green Onions, Sliced Thin
Fresh Ground Pepper to Taste
Cook Chorizo in a skillet over medium heat stirring often until crispy. Transfer to a plate lined with paper towels. Set aside. Reserve pan drippings to cook shrimp.
In a 2 quart sauce pan, bring water and chicken broth to a boil. Add salt. Once your liquid has come to a boil, add grits and stir for 10 seconds to avoid clumping. Reduce heat to low and cover. Set timer for 8 minutes. Check and stir every few minutes. Grits sometimes need a little extra cooking time. When finished, remove from heat, blend in Manchego cheese and cover.
Reheat skillet to medium heat, add butter and allow to sizzle. Add shrimp, allow to cook for 20 seconds and turn. Add garlic and return chorizo to pan to reheat. Deglaze pan with chicken broth to remove any brown bits from the pan. Stir to blend ingredients.
Stir grits and spoon into warm bowls. Top with shrimp and chorizo mixture. Garnish with green onions and season with fresh ground pepper.
(serves about 4)