Spicy chorizo shrimp grits - Turned out great! Very moist.. Today I am sharing this Spicy chorizo shrimp grits! A quick and easy dinner that is ready in under 40 minutes! Looking for an easy, one skillet meal for dinner tonight? Crumble chorizo into a large skillet; add tomatillos. Season to taste and set aside. Bring milk and water to a boil. Simmer on very low heat, stirring occasionally until grits are soft.
Add salt, paprika, cooked chorizo, and butter. Chorizo sausage and shrimp sound like an odd combination but once you try these spicy little guys you'll be hooked. These are really easy party appetizers for a crowd or just a nice stand alone spicy appetizer for those lazy Sunday afternoons.
You can cook Spicy chorizo shrimp grits with 10 Ingredients and 4 steps. See the following guide!
Ingredients for Spicy chorizo shrimp grits:
- 1 package small shrimp.
- 1 roll chorizo.
- 1 package summer sausage.
- 1 stick + 2 tbs butter.
- Quick cooking grits.
- 1 cup cheddar cheese.
- 1/2 cup cream cheese.
- 2 cups water.
- 1/2 cup milk.
- Bacon bits.
Shrimp: Toss shrimp in Cajun seasoning and set aside. Add salt and pepper, to taste. Plate grits in a shallow bowls with shrimp mixture over the top. The superfast, supertasty marinade for the shrimp, flavored with caraway seeds and ancho powder, would also be delicious with chicken, pork Tuck a chorizo slice in the crook of a shrimp and thread onto a skewer; the shrimp should be attached at both ends.
Step by step how to cook 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.
Push it to the end of the skewer and. Spoon off and discard any fat. Mix in cheese; season with salt and pepper. Tuck a chorizo slice in the crook of a shrimp and thread onto a skewer; the shrimp should be attached at both ends. Wonderfully spicy shrimp and chorizo, served on top of creamy polenta.