GRILLED SHRIMP AND GRITS WITH CHORIZO AND SALSA DE ARBOL

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Grilled Shrimp and Grits with Chorizo and Salsa de Arbol image

Looking for a crowd-pleasing recipe? Welcome family and friends to the dinner table with bowls of cheesy grits topped with grilled shrimp and chorizo. It's easy to make and delicious to eat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 35m

Number Of Ingredients 9

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

Steps:

  • 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.

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