Casa M Shrimp and Grits
While grits date way back to Native American origins and I'm sure there was shrimp and grits well before the 1980's, it wasn't until then that this simple dish was elevated to a more mainstream status. Quite possibly the quintessential Southern dish, it's quite popular all over the South and particularly along the gulf coast area where I grew up. Now I've had a bunch of different versions of shrimp and grits while I was living in New Orleans. This one leans toward the "rich and delicious" side where others are more "simple and delicious". This one focuses on the spicy play between the seasoned shrimp and the chorizo. The sauce is almost like gravy clinging to and coating each shrimp and the grits are intentionally "neutral" to offset some of the spice in the shrimp and chorizo. If you want to tinker some, add some cheese to the grits for a little added depth.
The grits take the longest to cook in this setup, so start them first. Grits will definitely clump if you don't whisk them into the boiling water. Whisk well as the grits are added and keep whisking until they start to thicken and you add the cream and milk. Once those are mixed in, you can put away the whisk. Shrimp and chorizo are both cooked before adding to the final sauce that is just simmered for about 10 minutes to let the flavors mix.
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
For the Grits:
- 6 cups water
- 2 Tablespoons Casa M Spice Co® Pecking Order®
- 1-1/2 cups old fashioned grits
- 2 cups milk
- 1 cup heavy cream
- 8 Tablespoons butter
For the Chorizo:
- 1 pound chorizo rojo (red chorizo)
- 1 Tablespoons avocado oil
For the Shrimp:
- 2 pounds shrimp, peeled and deveined
- 1 Tablespoon Casa M Spice Co® Chain Reaction®
- 2 Tablespoons Casa M Spice Co® Hooked®
- 2 Tablespoons avocado oil
For the Cajun Trinity:
- 1 Tablespoons avocado oil
- 1 cup yellow onion, diced
- 1 cup celery, diced
- 1 cup poblano chile, stemmed, seeded, cut into strips, then diced
- 1 teaspoon garlic, minced
- 1 teaspoon Casa M Spice Co® Chain Reaction®
Pulling It All Together:
- 1-1/2 cups chicken broth
- 1/2 cup heavy cream
- 1 cup scallions, green tops only, diced
The grits take the longest to cook in this setup, so start them first. Grits will definitely clump if you don't whisk them into the boiling water.- Mike Hernandez
LET’S GET COOKING
The grits will take about an hour to cook fully, most of which is non-active simmer time. To a large heavy saucepan, bring the water to a boil and add the butter to the boiling water to melt.
While whisking constantly, add the grits to the boiling water. Whisk well or lumps will form. Just as the grits start to thicken, add the milk and cream and bring back to a boil. Add the Casa M Spice Co® Pecking Order® and mix well.
Reduce heat to simmer and let the grits cook 45 minutes to an hour. The grits will be tender, smooth, and creamy. Taste them and season with salt and pepper as needed. Cover and keep warm while finishing up the shrimp and chorizo.
Season the shrimp in a mixing bowl with the Casa M Spice Co® seasonings. Mix well, cover, and let rest while preparing the chorizo.
To a large, heavy sautée pan add avocado oil and the chorizo and cook the chorizo well, then transfer it to a paper towel-lined plate to drain.
To the same pan over medium-high heat, add avocado oil and 1/2 of the seasoned shrimp. Cook them for 2-3 minutes or until they are about 125°F internal temperature. Remove them to a plate and repeat this step for the second half.
To the same pan over medium-high heat, add avocado oil and the onion, celery, poblanos, garlic, and Casa M Spice Co® Chain Reaction®. Cook until the vegetables get soft and the garlic is fragrant.
Add the chicken broth to the pan with the vegetables and let it reduce in volume by about half (about 10 minutes for us, but keep a close eye).
Add the green onions and cream and mix well. Add the shrimp and chorizo back to the sautée pan and return to a simmer. Let this simmer for about 10 minutes, then remove from the heat.
Serve by placing a bed of grits on a plate or bowl and ladeling the shrimp/chorizo mix over the grits.