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Shrimp Succotash With Chorizo and Corn Grits

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“Impress for Less”
1hr 20mins

Ingredients Nutrition


  1. Make the grits: in a small saucepan over med-high heat, bring the milk to a boil.
  2. Decrease heat to med-low and whisk in the grits.
  3. Switch to a wooden spoon and cook, stirring, until very thick, about 10 minutes.
  4. Stir in the butter and corn; season to taste with salt and pepper; keep warm.
  5. Make the succotash: remove the sausage from its casing, crumble, and fry in a nonstick pan over medium heat until browned, about 10 minutes; set aside.
  6. If using any fresh vegetables, fill a pot with salted water and bring to a boil over high heat.
  7. Add in the vegetables and cook 3 minutes.
  8. Strain and place in a bowl of ice water until cool.
  9. Drain and pat dry with paper towels.
  10. If using frozen vegetables, they should be thawed; set all aside.
  11. Melt butter in a large saute pan over medium heat; add in the shallot, cook/stir 1 minute.
  12. Add in sausage, peas, edamame, corn, limas, and shrimp; add in water and cook/stir, until the shrimp are just cooked through, about 4 minutes.
  13. Season to taste with salt.
  14. Place ½ cup grits in the center of each of 4 plates; spoon the succotash around the grits, garnish with the chives and serve.

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