Spicy chorizo shrimp grits. Season to taste and set aside. Bring milk and water to a boil. Simmer on very low heat, stirring occasionally until grits are soft.

Looking for an easy, one skillet meal for dinner tonight? Crumble chorizo into a large skillet; add tomatillos. Chorizo sausage and shrimp sound like an odd combination but once you try these spicy little guys you'll be hooked. You can cook Spicy chorizo shrimp grits using 10 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Spicy chorizo shrimp grits

1. You need 1 package of small shrimp.
2. You need 1 of roll chorizo.
3. Prepare 1 package of summer sausage.
4. It's 1 stick of + 2 tbs butter.
5. You need of Quick cooking grits.
6. You need 1 cup of cheddar cheese.
7. Prepare 1/2 cup of cream cheese.
8. It's 2 cups of water.
9. You need 1/2 cup of milk.
10. You need of Bacon bits.

The superfast, supertasty marinade for the shrimp, flavored with caraway seeds and ancho powder, would also be delicious with chicken, pork Tuck a chorizo slice in the crook of a shrimp and thread onto a skewer; the shrimp should be attached at both ends. Push it to the end of the skewer and. Spoon off and discard any fat. Grits: Bring milk, salt, pepper, and butter to a boil.

Spicy chorizo shrimp grits step by step

1. In a pan combine water milk salt pepper stick of butter 1 package bacon bits. Bring it to a boil.
2. Once boiling mix in your grits 2 cups stir till thickened then add cheese and cream cheese and mix till combined well. And set to the side.
3. In a skillet add 2tbs butter. Shrimp chorizo and summer sausage cook till done.
4. Put grits down first then add the meat mix on top. Waring this will be spicy.

Stir in grits, pepper flakes, and pepper sauce over low heat. Plate grits in a shallow bowls with shrimp mixture over the top. Mix in cheese; season with salt and pepper. Couscous is combined with shrimp and Chorizo, along with onions, garlic and warm spices like turmeric and cumin all in one pot. Which grits to use for a shrimp and grits casserole: For this recipe, use the type of grits you're most comfortable with.