Shrimp Succotash With Chorizo and Corn Grits
- Ready In:
- 1hr 20mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
-
Grits
- 1 cup milk
- 1⁄2 cup instant grits
- 3 tablespoons unsalted butter
- 1⁄2 cup frozen corn kernels, thawed
- coarse salt
- fresh ground black pepper, to taste
-
Succotash
- 1⁄2 lb spanish chorizo or 1/2 lb kielbasa
- 1 cup peas (fresh or frozen)
- 1 cup edamame (fresh or frozen)
- 1⁄2 cup frozen corn kernels, thawed
- 1 cup lima beans (fresh or frozen)
- 2 tablespoons unsalted butter
- 1 tablespoon chopped shallot
- 1⁄2 lb medium shrimp, peeled and deveined
- 2 tablespoons water
- coarse salt, to taste
- 1 tablespoon minced fresh chives
directions
- Make the grits: in a small saucepan over med-high heat, bring the milk to a boil.
- Decrease heat to med-low and whisk in the grits.
- Switch to a wooden spoon and cook, stirring, until very thick, about 10 minutes.
- Stir in the butter and corn; season to taste with salt and pepper; keep warm.
- 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.
- If using any fresh vegetables, fill a pot with salted water and bring to a boil over high heat.
- Add in the vegetables and cook 3 minutes.
- Strain and place in a bowl of ice water until cool.
- Drain and pat dry with paper towels.
- If using frozen vegetables, they should be thawed; set all aside.
- Melt butter in a large saute pan over medium heat; add in the shallot, cook/stir 1 minute.
- 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.
- Season to taste with salt.
- 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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