Shrimp and Grits with Chorizo

Shrimp and Grits with Chorizo

Low Country Fisherman’s Breakfast

That iconic Shrimp & Grits recipe, the original “fisherman’s breakfast” from the Carolina Low Country, gets a makeover with the addition of Mexican chorizo.

The traditional recipe by Southern Chef Bill Neal that gained well-deserved popularity in the early 80s included bacon and Tabasco hot sauce, 4 shakes to be exact.

The late chef is known for elevating Southern cuisine and credited with putting shrimp and grits “on the map” after his dish was glowingly reviewed by New York Times writer Craig Claiborne.

My version includes chorizo instead of bacon, and smoked paprika for a different spice profile. For a twist on texture, the grits are sautéed in butter in a cast iron pan to get a crispy edge while keeping that soft creamy interior. Not better, just different. Thanks for the inspiration, Chef!

Shrimp and Grits with Chorizo Recipe

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Shrimp and Grits with Lobster Butter

Shrimp and Grits with Lemony Lobster Butter and Grilled Corn, Okra, Tomato, Shishito

Shrimp and Grits with Lemony Lobster Butter
Grilled Corn, Okra, Tomato, Shishito Peppers
Gremolata, Feta Cheese, and Chive Flower Garnish

Shrimp & Grits gets a make-over. White corn grits are topped with fresh summer vegetables from the farmers market. For a smokier-than-usual version, the vegetables and shrimp are grilled instead of sautéed. A heavenly lemon-lobster butter (try it on popcorn!) adds sophistication. Tangy sheep’s milk feta takes the place of the ubiquitous cheddar cheese, while gremolata makes the shrimp sing out with bright citrusy-garlicky notes. And it’s interesting how a single purple chive blossom in the center gives the whole dish a visual pop.

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