Cheese Grits With Shrimp and Chorizo: A Southern Staple Gets a Spanish Twist

My grandmother, bless her heart, was the queen of Southern comfort food. Her grits were legendary, a creamy canvas for all sorts of deliciousness. But it wasn’t until I traveled through Spain, inhaling the smoky aroma of chorizo and the salty tang of manchego, that I realized grits could be so much more. This recipe is a love letter to both those influences, a warm hug from the South with a spicy Spanish kiss. It’s a dish that feels equally at home at a lazy Sunday brunch or a sophisticated dinner party.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Dietary Type: Gluten-Free

Ingredients

• 4 ounces Spanish chorizo, cut into 1/4-inch dice (or smaller)
• 1/2 teaspoon kosher salt, plus more to taste (not iodized table salt)
• 1 cup quick-cooking grits (do not use instant)
• 2 tablespoons unsalted butter
• 1 lb medium shrimp, peeled and deveined
• 2 medium garlic cloves, finely chopped
• 1/2 cup grated manchego cheese
• Fresh ground black pepper
• 2 tablespoons finely chopped fresh chives (optional)

Equipment Needed

• Heavy, medium-size skillet
• Paper towel-lined plate
• Medium saucepan
• Whisk
• Warmed bowls for serving

Instructions

1. Begin by cooking the chorizo. Place the diced chorizo in a heavy, medium-size skillet over medium heat. Cook until it is crisp, about 2 to 3 minutes, rendering its flavorful oils.

2. Transfer the crisped chorizo to a paper towel-lined plate to drain, leaving the flavorful rendered fat in the skillet. This will keep it crispy and prevent the grits from becoming overly greasy.

3. Pour off all but a thin film of fat from the skillet, reserving that delicious chorizo-infused oil for cooking the shrimp.

4. In a medium saucepan, bring a quart (4 cups) of water and 1/2 teaspoon of kosher salt to a boil. Using kosher salt is crucial as iodized table salt can impart a slightly metallic taste.

5. Slowly stir in the quick-cooking grits. It’s important to whisk constantly while adding the grits to prevent clumping.

6. Reduce the heat to low and cook the grits for about 5 minutes, whisking occasionally, until they are thick and smooth. The consistency should be creamy and pourable.

7. While the grits are cooking, add one tablespoon of the butter to the skillet with the reserved chorizo oil and heat over medium-high heat until the butter is foaming. This combination of butter and chorizo oil creates a rich and flavorful base for the shrimp.

8. Add the peeled and deveined shrimp to the skillet. Cook until just pink, turning once, about 3-5 minutes. Be careful not to overcook the shrimp, as they will become rubbery. Look for an opaque color and a slight curl.

9. Stir in the cooked chorizo and finely chopped garlic and cook, stirring constantly, until the garlic is fragrant, about 30 seconds longer. Be vigilant not to burn the garlic, as this will result in a bitter flavor. The garlic should be aromatic and lightly golden.

10. Stir the remaining tablespoon of butter and the grated manchego cheese into the cooked grits. Season with salt and pepper to taste. The manchego cheese will melt into the grits, creating a creamy, cheesy texture with a slightly nutty flavor. Taste and adjust the seasoning as needed.

11. Spoon the creamy cheese grits into 4 warmed bowls. Topping them warm ensures the grits stay at the perfect eating temperature.

12. Top the grits with the chorizo and shrimp mixture. Sprinkle with finely chopped fresh chives, if desired, for a touch of freshness and color.

13. Serve immediately and enjoy!

Expert Tips & Tricks

• Toast the Grits: Before cooking the grits, toast them in a dry skillet for a few minutes. This enhances their nutty flavor and adds depth to the dish.
• Broth Instead of Water: Substitute chicken or vegetable broth for water when cooking the grits for an even richer flavor.
• Spice It Up: Add a pinch of red pepper flakes to the shrimp and chorizo mixture for a little heat.
• Make Ahead: The grits can be made ahead of time and reheated. Add a little milk or broth when reheating to restore their creamy consistency. The shrimp and chorizo mixture can also be prepared ahead and reheated separately. Combine just before serving.
• Cheese Choices: If you can’t find manchego, sharp cheddar or Parmesan cheese are good substitutes, though they will alter the flavor profile slightly.

Serving & Storage Suggestions

Serve the Cheese Grits with Shrimp and Chorizo immediately while the grits are creamy and the shrimp is tender. Garnish with a sprinkle of fresh chives or a drizzle of hot sauce for an extra kick. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to prevent them from drying out. While freezing is possible, the texture of the grits may change slightly upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	339.6 kcal	N/A
Calories from Fat	N/A	33%
Total Fat	12.5 g	19%
Saturated Fat	5.8 g	28%
Cholesterol	170.3 mg	56%
Sodium	1101.3 mg	45%
Total Carbohydrate	32.8 g	10%
Dietary Fiber	0.7 g	2%
Sugars	0.3 g	1%
Protein	22.3 g	44%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Vegetarian Option: Substitute the chorizo with smoked paprika-seasoned tofu or vegetarian sausage.
• Spicier Shrimp: Marinate the shrimp in a mixture of olive oil, garlic, chili powder, and lime juice before cooking.
• Creamier Grits: Add a splash of heavy cream or half-and-half to the grits at the end of cooking for an extra-rich texture.
• Different Cheeses: Experiment with different types of cheese, such as Gouda, Gruyere, or pepper jack, to customize the flavor.
• Seasonal Vegetables: Add sautéed bell peppers, onions, or mushrooms to the shrimp and chorizo mixture for added nutrients and flavor.

FAQs (Frequently Asked Questions)

Q: Can I use instant grits for this recipe?
A: No, instant grits won’t provide the same creamy texture and flavor as quick-cooking grits. Stick to quick-cooking or stone-ground grits for the best results.

Q: How do I prevent my grits from being lumpy?
A: Whisk the grits slowly into boiling water, and continue whisking frequently as they cook to prevent lumps from forming.

Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the grits and the shrimp mixture separately ahead of time. Reheat them gently and combine just before serving.

Q: What kind of chorizo should I use?
A: Spanish chorizo is recommended for its authentic flavor, but you can substitute with Mexican chorizo if that’s what you have available. Be aware that Mexican chorizo is usually raw and will need to be cooked longer.

Q: Can I add other vegetables to this dish?
A: Absolutely! Sautéed bell peppers, onions, and mushrooms would all be delicious additions to the shrimp and chorizo mixture.

Final Thoughts

I hope this recipe for Cheese Grits with Shrimp and Chorizo brings a little bit of Southern comfort and Spanish flair to your table. Don’t be afraid to experiment with different variations and substitutions to make it your own. Whether you’re serving it for brunch, lunch, or dinner, this dish is sure to impress. Please let me know what you think, and share your own culinary creations with me! Consider pairing it with a crisp Albariño wine or a refreshing cucumber salad for a complete and satisfying meal. Enjoy!