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Chorizo Shrimp and Grits
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Chorizo Shrimp and Grits
Prep Time
15 mins
Cook Time
45 mins
 

Chorizo Shrimp and Grits puts a Mexican spin on a traditional shrimp and grits recipe a little added spice from the chorizo and jalapenos!

Course: Main Course
Cuisine: American, Mexican
Keyword: Cheesy, Chorizo, Dinner Recipes, Recipe, Shrimp, Shrimp and Grits
Servings: 6
Calories: 767 kcal
Author: Cheri Renee
Ingredients
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
Instructions
Pepper Jack Grits

  1. 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.

  2. Reduce the heat to medium low and cook 30 minutes, stirring several times.

  3. 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.