Filed under: Fish, Main Course | Tags: Cheddar cheese, chorizo, grits, shrimp
A visit to the “Unhappiest Place on Earth” a.k.a. Disney Land inspired this dish. After a long day of lines and crowds, we returned to our hotel room and decided to order room service. The menu overall looked over priced and unappetizing, except one dish: the Shrimp and Grits. My husband claims to hate grits, but he ended up eating most of it. Anyway, we decided to recreate it with a few twists for a date night (yes, the Sous Chefs were in bed because they would never eat this anyway.)
Shrimp and Grits with Chorizo Succotash
- 1 lb large shrimp, pealed and deveined
- 2 tbs cajun seasoning
- 1 tbs vegetable oil
- 1 link Spanish Chorizo, diced
- 1 large onion, diced
- 3 small green chili’s, diced, seeds removed (unless you like your food to burn your mouth off)
- 1 can sweet white corn
- 3/4 cup instant grits
- 3 cups chicken stock
- 1 cup sharp cheddar cheese
- Combine shrimp and Cajun seasoning, refrigerate while you make succotash.
- Combine chorizo and onion, in large skillet over medium heat and saute until onion is translucent. Pour off excess fat. Add chilis and corn and saute until corn is warmed through, being careful not to burn chorizo. Remove from heat, set aside
- Bring chicken stock to a boil. Meanwhile, heat oil and saute shrimp over medium high heat until opeque and cooked through.
- Once stock is boiling, add grits and whisk. Cover and reduce heat to medium for five minutes. When grits have obsorbed most of the liquid, remove cover and wisk in cheddar cheese until fully incorporated.
- To plate, pour grits on to plate, add 2-3 tbs succotash and top with shrimp. Garnish with fresh cracked black pepper.
Serve with Cornmeal Fried Okra as an accompaniment.