Shrimp and grits is a delicious, down home, good ol’ southern kind of dish. There are many variations of this dish, bbq shrimp and grits, shrimp and tomato grits, I’ve seen it done with a florentine sauce, the list goes on and on. I have been making this particular version for a couple of years now and I absolutely love it! It is one of my all time favorite dishes.
This version of shrimp and grits has a wonderful smokiness and a little kick from the chorizo that works well with the shrimp. That combined with the freshness of the tomatoes and the freshly snipped parsley makes for great flavor combinations. But we aren’t done yet. You then spoon this scrumptiously delicious mixture over a warm bowl of grits and you have comfort food at it’s best!
Oh, I do hope you will love this little dish as much as I do!
Now, on a different note. We had major storms that included tornadoes move through Alabama last night and this morning. There was loss of life and many people lost their homes and businesses. The place I work was only a couple of blocks from some of the major damage but managed to be untouched. Only by the grace of God I wasn’t directly affected by the storm but there were many who weren’t so lucky. Let’s all send out our love and prayers for all who suffered loss from this tragedy.
With thoughts, love and prayers,
SMOKY SHRIMP AND GRITS
1 cup grits
2 oz spanish chorizo, thinly sliced
2 tbsp oil
1 onion, chopped
2 cloves garlic, thinly sliced
1 1/2 lbs medium shrimp, peeled and deveined
kosher salt and pepper
1 lb plum tomatoes, chopped
chopped fresh flat leaf parsley
Cook grits according to package directions. Heat oil in large skillet over medium-high heat. Add chorizo and cook 2 minutes. Add onion and cook 4 minutes. Stir in garlic. Season shrimp with salt and pepper. Add shrimp to skillet and cook until opaque throughout, about 3 minutes. Add the tomatoes and toss to combine. Spoon the mixture over the grits. Sprinkle with parsley. Serves 4.
Recipe adapted from www.womansday.com .