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–+ servings

Chorizo & Bacon Shrimp over Cheddar-Chive Grits

Brenda Lanzilli
An elevated twist on a Southern American classic! Sauteed shrimp, bacon, and spicy chorizo in a citrusy tomato broth spooned over a bed of lemony greens upon cheddar and chive grits. Balanced, rich, and incredibly delicious comfort food!
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Prep Time 20 minutes
Cook Time 35 minutes
Course Dinner, Main Course
Cuisine American, Seafood, southern
Servings 6
Calories 703 kcal

Ingredients
  

Shrimp with Bacon-Tomato Broth

  • 1 cup bacon chopped
  • ½ cup dry cured spanish chorizo diced
  • ½ small/medium sized onion sliced
  • 3 clove garlic minced
  • 2 cups cherry or grape tomatoes halved or quartered
  • 1½ lbs medium shrimp peeled, devined, tail off
  • 1 cup dry white wine

Cheddar and Chive Grits

  • 1½ cup course ground yellow grits also called polenta
  • ¾ cup sharp cheddar cheese shredded
  • 4 cups water
  • 1 cup milk
  • ¼ cup chives chopped
  • 2 oz arugula chopped
  • 1 tsp kosher salt
  • ½ tsp pepper
  • 2 tbsp butter

Lemony Greens

  • 5 oz Arugula
  • ¼ cup olive oil
  • ⅛ cup lemon juice
  • ½ tsp kosher salt

Instructions
 

How to Make the Cheddar Chive Grits

  • Bring 4 cups of water to a boil in medium sized pot. When water comes to boil, reduce heat and add in grits or polenta. Whisk to prevent clumping.
  • Cover the pot with a lid and simmer on low for about 20 minutes, until the water is absorbed. Remove cover occasoinally and stir to prevent sticking and clumping. Depending on the heat of stove and type of grits used they may finish faster than 20 minutes.
  • When all water is absorbed, lower heat and then stir in the cheese, chives, arugula, salt, and black pepper. Stir to combine and then add the milk and butter. Stir and taste and adjust seasoning. Remove from heat, cover, and keep warm until ready to serve.

Lemony Greens

  • Combine arugula, olive oil, lemon juice and salt in mixing bowl and toss.

How to Make the Shrimp

  • Place the bacon in a cold skillet, and turn the heat to medium. Render out the fat and cook the bacon until crisp, about 10 minutes. 
  • Push crispy bacon to one side of pan Spoon out all but 2-3 tbsp of bacon fat. Leaving just enough rendered fat to coat the bottom of the skillet.
  • Add chorizo and onion, and saute for about 5 minutes until onions are just translucent. Deglaze with white wine, scraping any flavorful brown bits from bottom of pan.
  • Add garlic and tomatoes. Cover and Simmer for 10 minutes. Until tomatoes have softened and a flavorful broth is created.
  • Add shrimp to skillet and cook until cooked through, about 4 mintues.

To Serve:

  • Portion desired amount of grits to bottom of wide and shallow bowl, top with a bed of the dressed greens. Add shrimp and spoon tomato, bacon broth over the shrimp and grits. Garnish with chopped scallions or freshly cracked black pepper, if desired.

Notes

Nutrition Facts are estimates

Nutrition

Calories: 703kcalCarbohydrates: 40gProtein: 40gFat: 39gSaturated Fat: 14gCholesterol: 347mgSodium: 2192mgPotassium: 577mgFiber: 2gSugar: 5gVitamin A: 1729IUVitamin C: 20mgCalcium: 385mgIron: 4mg
Keyword bacon, chorizo, comfort food, fish, gluten free, grits, polenta, shrimp, shrimp and grits, tomatoes, white wine
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