Shrimp and Grits with Spanish Chorizo

After living in the south for a while I have been exposed to many a shrimp and grits, with egg, without egg, bland, super spicy, spicy, with bacon and/or without bacon. There are many variations to shrimp and grits. 

One thing is southerners enjoy making grits, well not so much enjoy but take pride in their grits. As quoted in My Cousin Vinny “No self-respectin’ Southerner uses instant grits”. I, however, am a cheater, luckily since I’m not a southerner I can do that. 🙂 



  • 3/4 cup of instant grits
  • 1 tbsp of non-salted butter
  • 1/4 cup of shredded parmesan cheese
  • 1/4 cup of shredded manchengo cheese
  • 1/2 tbsp of red pepper chili flakes
  • salt and pepper to taste

Cooking: Bring 3 cups of water to a boil. Once boiling slowly whisk in the grits. Add butter, pepper flakes, cheeses and salt and pepper to taste. Reduce heat and stir until nice and thick…about 5 mins. 


  • 2 links of spanish chorizo (I used 4-5 inch links)
  • 1 1/4 lbs of peeled and deveined shrimp
  • 2 cloves of fresh garlic, minced
  • 1 tbsp of butter
  • 1 tsp of salt
  • 1/2 tsp of pepper

Cooking: Over medium heat add spanish chorizo and cook until lightly browned and fat is rendered into the pan. Take out chorizo and set aside. Add butter and garlic. Once butter is melted add shrimp, salt and pepper. Cook until the shrimp is nice and pink, about 3 mins. Add in chorizo and turn off heat. 

In a bowl, ladle in a good helping of grits, add shrimp and chorizo on top. 


  • 1 stalk of asparagus
  • 2 garlic cloves, thinly sliced
  • 1 tbsp of butter
  • 1 tbsp of olive oil
  • 1 tsp of salt
  • 1/2 tsp of pepper

Cooking: Rinse and dry your asparagus. Cut the bottom part of your asparagus off. An easy way to do this is hold an end of your asparagus in each hand and bend. It will snap at the right place. You can do this individually to each asparagus or you can do one and just line it up with the others and use a knife to cut the rest. 

In a pan heat butter and oil over medium heat. Add asparagus and garlic slices. Cook until the asparagus and the garlic slices are browned. 

Buen Provecho! 


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