Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, spicy chorizo shrimp grits. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Rach came up with this spicy, southern-inspired dish of shrimp & grits with chorizo for her husband John's band. Season to taste and set aside. Bring milk and water to a boil.
Spicy chorizo shrimp grits is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Spicy chorizo shrimp grits is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can have spicy chorizo shrimp grits using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Spicy chorizo shrimp grits:
- Prepare small shrimp
- Prepare roll chorizo
- Prepare summer sausage
- Take + 2 tbs butter
- Get Quick cooking grits
- Get cheddar cheese
- Get cream cheese
- Get water
- Take milk
- Make ready Bacon bits
Add salt and pepper, to taste. Plate grits in a shallow bowls with shrimp mixture over the top. Spoon off and discard any fat. Spicy, sausage-studded and piquant shrimp over creamy savory corn grits is the dish I make most often when I'm homesick for the South.
Instructions to make Spicy chorizo shrimp grits:
- In a pan combine water milk salt pepper stick of butter 1 package bacon bits. Bring it to a boil
- Once boiling mix in your grits 2 cups stir till thickened then add cheese and cream cheese and mix till combined well. And set to the side
- In a skillet add 2tbs butter. Shrimp chorizo and summer sausage cook till done
- Put grits down first then add the meat mix on top. Waring this will be spicy
Timing is everything when it comes to cooking shrimp and grits at home. While it can feel like a laborious meal, since you're essentially cooking two dishes at. Wonderfully spicy shrimp and chorizo, served on top of creamy polenta. Remove chorizo from the pan to a plate. If skillet seems dry, add a bit more oil.
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