Shrimp and Grits with Smoky Chorizo
I know when you look at the ingredients for this recipe, you might be thinking, "That's a lot of ingredients for a weeknight dinner. I'm going to try something else."
STOP!
When I was testing this recipe, I thought the same thing. I literally debated with myself as I finished up work. Should I make the recipe I'd been thinking about for shrimp and grits or just pull something out of the freezer?
I'm like you. After a busy day, I'm not always up for cooking dinner, especially if it is a recipe I'm testing. Who knows if it will come out. Then I've just expended more energy for nothing.
This is actually the perfect weeknight dinner because, honestly, it can be made in about 20 minutes, plus if you are cooking for just two people, you don't need a large quantity of each ingredient. I personally make the grits while I'm making the shrimp, which saves even more time. I wrote them separately because I know not everyone multi-tasks when they are cooking.
It feels like a special dish that you will be able to sit down and enjoy after your busy day.
Here's another thing. If you don't have all of the ingredients, that is totally fine. Leave out the tomatoes or green pepper. It will still be delicious. Don't have chorizo like I do in my freezer, use what you have or just use the bacon. It is all good.
The Secret to Creamy Grits & Perfect Sauce
The magic of southern-style grits isn't the cream. It actually is constantly whisking the grits when you add them. The starch in the grits naturally thickens as they cook.
Adding half-and-half and cheese is the icing on the cake. They add a depth of flavor and additional creaminess. If you want a healthier version, increase the stock by ¼ cup, and your grits will be delicious.
For the sauce, using frozen shrimp directly in the veggies is my favorite kitchen secret. As the shrimp cook, they release their juice that, when combined with the wine, veggies, sausage, and bacon, is perfect.
If the sauce is too thin, add 1 teaspoon cornstarch to 2 teaspoons of water, and pour into the sauce. This will thicken instantly and give you a glossy finish.
Why This Recipe for Shrimp and Grits Works
Whisking: Adding the grits in a thin, steady stream while whisking constantly prevents clumping and guarantees smooth, creamy grits.
Deglazing the Pan: Sautéing the chorizo and bacon creates a perfectly seasoned sauce when the white wine is added to deglaze the pan. If you don't want to use wine, then a bit of chicken stock works just as well.
Troubleshooting Guide
Issue | Root Cause | Easy Solution |
Lumpy, grainy grits | Added the grits too fast or didn't whisk continuously | Slowly add the grits to the simmering stock while whisking rapidly to keep granules separate. At first it may not seem like it will come together, but keep whisking. It will. |
Tough, rubbery shrimp | Overcooked or heat was too high | Remove the pan from heat as soon as the shrimp turn pink and opaque (about 2–3 minutes). |
Sauce feels dry or broken | Wine evaporated completely before adding the tomatoes and shrimp | Splash in 1–2 tablespoons of water or extra chicken stock. |
Grits sticking to bottom | Cooking on high heat without stirring | Keep heat on a medium-low and stir frequently with a whisk. |
Substitutions & Variations
Swap the Grain: If you cannot find traditional stone-ground white grits, yellow polenta or standard coarse cornmeal work wonderfully in a pinch.
Lighter Option: Omit the butter, half-and-half, and cheeses. Whisk your grits purely in chicken stock and finish with fresh herbs like chives or parsley, lemon zest, and cracked black pepper.
Sausage Swap: If chorizo is too spicy, try garlic-and-herb Andouille sausage or a smoky kielbasa.
Frequently Asked Questions
Can I make the grits ahead of time?
Grits tend to firm up as they cool. You can make them ahead and gently reheat over low flame, whisking in a splash of warm chicken stock or milk to restore their silky texture.
Can I freeze leftover shrimp and grits?
While cooked shrimp do not freeze well inside a sauce, cooked grits can be frozen in individual portion containers for up to 2 months. Thaw overnight in the refrigerator and reheat with a splash of milk.
Next Step: Looking for something spicier? Give my Peri Peri Shrimp a try.
Additional Reading: How to menu prep faster by thinking like a chef
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Here's the recipe for my version of Shrimp and Grits
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About Jen
Jen Vondenbrink is the creator of "Appetite for Life." With years of dedicated culinary experience and a passion for empowering home cooks, Jen translates intimidating kitchen techniques into accessible, everyday wisdom. Her recipes focus on mastering the "why" behind the cooking process, ensuring you build confidence with every dish while learning smart strategies to manage ingredients and minimize food waste.
It really is easy to make. I had it last night for dinner!