Chorizo shrimp and grits brings a fun Mexican vibe to this traditional southern dish.
We are adding spicy chorizo sausage, jalapeno, and Mexican seasonings such as chili powder and cumin to join this fiesta.
Also spicing things up a bit with making creamy pepper jack cheese grits.
How to make chorizo shrimp and grits
We will start by making the grits since they take the longest time.
First bring 3 1/2 cups of chicken broth to a boil.
Then add some butter, heavy cream, grits, kosher salt, and pepper.
This will cook for about a half hour, stirring a few times.
As the grits are cooking away on the stove we will start building the other components of this dish.
Set a large skillet over medium heat and add a pound of ground chorizo.
Mine came in links so I removed the casings.
Cook the chorizo for six to 8 minutes breaking it apart as it cooks, then remove and place on a plate lined with paper towels.
Keep the same skillet over medium heat and add some butter, a pound of shrimp, chili powder, paprika, and cumin.
Cook the shrimp about two minutes and then remove and place with the chorizo.
Add a little more butter to the same skillet and a diced onion, diced bell pepper, diced jalapeno, kosher salt, and pepper.
Cook the veggies by themselves for a few minutes stirring several times.
Add some minced garlic and cook one more minute then add chicken broth, heavy cream, chili powder, paprika, and cumin.
Bring this to a boil then reduce the heat and simmer for a few minutes until it gets slightly thicker.
Right before serving add about 1/2 a cup of parmesan cheese and stir until melted.
Usually I will add a cup of shredded pepper Jack cheese to the gits, but the store was out so slices worked just fine.
Simply stir the cheese into the grits until it’s nice and melted then taste for seasoning.
Add more kosher salt or pepper if needed and more cream if you like creamier grits.
Serve chorizo shrimp and grits with cilantro, lime wedges, and/or hot sauce if desired!
In my opinion the dream bite had a little of the creamy pepper jack cheese grits, some veggies, a gorgeous shrimp with a little chorizo… Yum!
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Chorizo Shrimp and Grits
Chorizo Shrimp and Grits puts a Mexican spin on a traditional shrimp and grits recipe a little added spice from the chorizo and jalapenos!
Pepper Jack Grits
- 3 1/2 cups chicken broth
- 1 cup corn grits or polenta (I used Bob's Red Mill)
- 1 cup heavy cream
- 3 tablespoons butter
- kosher salt, pepper
- 1 cup shredded pepper jack cheese
Chorizo and Shrimp Sauce
- 1 pound ground chorizo
- 2 tablespoons butter
- 1 pound jumbo shrimp peeled and deveined
- 2 tsps chili powder
- 2 tsps paprika
- 1 tsp cumin
- 1 onion diced
- 1 red bell pepper diced
- 2 jalapenos seeds removed and diced
- 4 cloves garlic minced
- 1 1/4 cups heavy cream
- 3/4 cup chicken broth
- Optional: hot sauce, lime wedges, cilantro
Pepper Jack Grits
Put the chicken broth in a large saucepan or pot. Bring to a boil and add the grits, heavy cream, butter, kosher salt, and pepper.
Reduce the heat to medium low and cook 30 minutes, stirring several times.
Stir in the pepper jack cheese and remove from heat. If not creamy enough, stir in more heavy cream or broth.
Chorizo and Shrimp Sauce
Set a large skillet over medium heat and add the ground chorizo sausage. Cook 6 to 8 minutes breaking apart the sausage as it cooks. Remove and place on a plate line with paper towels to soak up the excess grease.
Set the same skillet over medium heat and add 1 Tbsp of the butter and shrimp, season the shrimp with some of the chili powder, paprika, and cumin. Cook 1 to 2 minutes per side and remove the shrimp from the pan, set aside.
Add the onions, red peppers, jalapenos, kosher salt, and pepper to the same skillet and cook 4 to 5 minutes, stirring a few times. Add the garlic and cook 1 more minute.
Add the remaining chili powder, paprika, and cumin along with the heavy cream, and chicken broth. Bring to a boil then reduce the heat and simmer 7 to 8 minutes. Stir in the parmesan cheese and once melted taste for seasoning and add more chili powder, paprika, cumin, kosher salt, and/or pepper if needed, and more cream if you'd like a saucier sauce.
To serve, lay down a bed of the pepper Jack grits and top with some shrimp and chorizo sausage. Then spoon the cream sauce over top. Serve with hot sauce, lime wedges, and/or cilantro if desired.