Shrimp Succotash With Chorizo And Corn Grits Recipes

SHRIMP SUCCOTASH WITH CHORIZO AND CORN GRITS

Steps:

• Make the grits: in a small saucepan over med-high heat, bring the milk to a boil.
• Decrease heat to med-low and whisk in the grits.
• Switch to a wooden spoon and cook, stirring, until very thick, about 10 minutes.
• Stir in the butter and corn; season to taste with salt and pepper; keep warm.
• 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.
• If using any fresh vegetables, fill a pot with salted water and bring to a boil over high heat.
• Add in the vegetables and cook 3 minutes.
• Strain and place in a bowl of ice water until cool.
• Drain and pat dry with paper towels.
• If using frozen vegetables, they should be thawed; set all aside.
• Melt butter in a large saute pan over medium heat; add in the shallot, cook/stir 1 minute.
• 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.
• Season to taste with salt.
• Place ½ cup grits in the center of each of 4 plates; spoon the succotash around the grits, garnish with the chives and serve.

CHEESE GRITS WITH SHRIMP AND CHORIZO

Steps:

• Cook chorizo in a heavy, medium-size skillet over medium heat until it is crisp, 2 or 3 minutes.
• Transfer chorizo to a paper towel-lined plate to drain.
• Pour off all but a thin film of fat from the skillet.
• Bring a quart (4 cups) of water and a half teaspoon salt to boil in a medium saucepan.
• Slowly stir in grits. Reduce heat to low and cook about 5 minutes, whisking occasionally, until grits are thick and smooth.
• While grits are cooking, add a tablespoon of the butter to skillet and heat over medium-high until butter is foaming.
• Cook shrimp in butter until just pink, turning once, about 3-5 minutes.
• Stir in chorizo and garlic and cook, stirring constantly, until garlic is fragrant, about 30 seconds longer.
• Stir remaining tablespoon butter and cheese into grits and season with salt and pepper.
• Spoon grits into 4 warmed bowls and top with chorizo and shrimp mixture. Sprinkle with chives, if desired. Serve immediately.

CHEESE GRITS WITH SHRIMP AND CHORIZO

Steps:

• Cook chorizo in a heavy, medium-size skillet over medium heat until it is crisp, two or three minutes. Transfer chorizo to a paper towel-lined plate to drain. Pour off all but a thin film of fat from the skillet.
• Bring a quart of water and a half teaspoon salt to boil in a medium saucepan. Slowly stir in grits. Reduce heat to low and cook about five minutes, whisking occasionally, until grits are thick and smooth. While grits are cooking, add a tablespoon of the butter to skillet and heat over medium-high until butter is foaming.
• Cook shrimp in butter until just pink, turning once, about three minutes. Stir in chorizo and garlic and cook, stirring constantly, until garlic is fragrant, about 30 seconds longer. Stir remaining tablespoon butter and cheese into grits and season with salt and pepper. Spoon grits into four warmed bowls and top with chorizo and shrimp mixture. Sprinkle with chives, if desired. Serve immediately.