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Gallery Grilled Shrimp and Grits with Chorizo and Salsa de Arbol Credit: Matthew Williams Recipe Summary prep: 35 mins total: 35 mins Servings: 8
Ingredients Ingredient Checklist 4 cups whole milk Coarse salt 2 cups white hominy grits (not quick-cooking) 8 ounces Cotija cheese, crumbled 12 ounces fresh chorizo, removed from casings 1 1/2 pounds large shrimp (preferably Gulf), peeled and deveined 1 tablespoon extra-virgin olive oil Cilantro sprigs, for serving Salsa de Arbol, for serving
Gallery Grilled Shrimp and Grits with Chorizo and Salsa de Arbol Credit: Matthew Williams
Recipe Summary prep: 35 mins total: 35 mins Servings: 8
Gallery
Grilled Shrimp and Grits with Chorizo and Salsa de Arbol Credit: Matthew Williams
Grilled Shrimp and Grits with Chorizo and Salsa de Arbol
Credit: Matthew Williams
Grilled Shrimp and Grits with Chorizo and Salsa de Arbol
Recipe Summary prep: 35 mins total: 35 mins Servings: 8
Recipe Summary
prep: 35 mins total: 35 mins
Servings: 8
prep: 35 mins
total: 35 mins
prep:
35 mins
total:
Servings: 8
8
Ingredients
Ingredients
- 4 cups whole milk Coarse salt 2 cups white hominy grits (not quick-cooking) 8 ounces Cotija cheese, crumbled 12 ounces fresh chorizo, removed from casings 1 1/2 pounds large shrimp (preferably Gulf), peeled and deveined 1 tablespoon extra-virgin olive oil Cilantro sprigs, for serving Salsa de Arbol, for serving
Directions
Preheat grill to medium-high. Bring milk and 4 cups water to a boil in a medium saucepan over medium-high heat. Stir in 2 1/2 teaspoons salt. Slowly add grits, whisking constantly. Reduce heat, cover, and simmer, stirring occasionally, until thick and creamy, about 15 minutes. Stir in cheese. Remove from heat; cover to keep warm.
Meanwhile, cook chorizo in a medium skillet over medium-high heat, stirring and breaking into small pieces, until browned and crisp in spots, about 5 minutes. Transfer chorizo and rendered oil to a bowl; cover to keep warm.
Toss shrimp with olive oil and season generously with salt. Grill, flipping once, until lightly charred in spots and opaque, 4 to 5 minutes.
Stir grits, adding hot water a few tablespoons at a time if needed to make smooth again. Divide grits, chorizo (use a slotted spoon), and shrimp among bowls; drizzle with chorizo oil, top with cilantro, and serve with salsa.
Reviews
Add Rating & Review 1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
All Reviews for Grilled Shrimp and Grits with Chorizo and Salsa de Arbol
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Grilled Shrimp and Grits with Chorizo and Salsa de Arbol
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
