Creamy grits spiked with Pecking Order and chorizo crisps, topped with seared shrimp—Southern comfort that doesn't apologize
Ingredients
Ingredients
- 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
- 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
Method
-
01
Season shrimp with spices and let rest
5 minYou're building flavor from the ground up here — the Pecking Order® needs time to bond with the shrimp's surface so it actually sticks during the sear, not wash off into the pan.
-
02
Boil water and melt butter
8 minWatch for a rolling boil and butter completely dissolved into the water; this is your foundation, and you want it hot and ready to accept the grits without any clumping.
-
03
Whisk in grits, add milk and cream, bring to boil
7 minWhisk constantly to prevent lumps.
-
04
Simmer grits for 45-60 minutes until creamy
52 minCheck occasionally and stir.
-
05
Cook chorizo in avocado oil until done
8 minDrain on paper towels after cooking.
-
06
Sear first batch of shrimp to 125°F
3 minGet your pan smoking hot and listen for that aggressive sizzle when shrimp hits oil — you're after a golden crust in about 90 seconds per side, then pull at exactly 125°F so they stay tender and don't turn rubbery.
-
07
Sear second batch of shrimp to 125°F
3 minSame heat, same timing, same internal temp — consistency is what separates a home cook from a pitmaster, and your second batch needs to match the first.
-
08
Sauté cajun trinity until soft and fragrant
6 minThe trinity should go soft and release its aromatics, filling your kitchen with that sweet-savory foundation; you'll know it's ready when the onions turn translucent and you can smell the garlic without any raw bite.
-
09
Add chicken broth and reduce by half
10 minWatch closely for proper reduction.
-
10
Add scallions, cream, shrimp, chorizo and simmer 10 min
10 minThis is where everything marries together — the cream mellows the Pecking Order®, the shrimp carry the heat, and the chorizo's rendered fat ties it all in a knot, so let it simmer gently and don't rush it.
-
11
Plate grits and ladle shrimp mixture over top
3 minPile those creamy grits high in the bowl and pour the shrimp mixture over so every spoonful gets grits, protein, and sauce in the same bite — that's the whole story right there.
From Mike's Notebook
Drain chorizo on paper towels to keep grits from getting greasy and broken.
Pull shrimp at 125°F internal temp — they'll keep cooking after you plate them.
Stir grits every 10 minutes during that 45-60 minute simmer or they'll scorch on bottom.