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Grilled Shrimp and Grits with Chorizo and Salsa de Arbol

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Matthew Williams


  • 4 cups whole milk
  • Coarse salt
  • 2 cups white hominy grits (not quick-cooking)
  • 8 ounces Cotija cheese, crumbled
  • 12 ounces fresh chorizo, removed from casings
  • 1 1/2 pounds large shrimp (preferably Gulf), peeled and deveined
  • 1 tablespoon extra-virgin olive oil
  • Cilantro sprigs, for serving
  • Salsa de Arbol, for serving


  1. Preheat grill to medium-high. Bring milk and 4 cups water to a boil in a medium saucepan over medium-high heat. Stir in 2 1/2 teaspoons salt. Slowly add grits, whisking constantly. Reduce heat, cover, and simmer, stirring occasionally, until thick and creamy, about 15 minutes. Stir in cheese. Remove from heat; cover to keep warm.

  2. Meanwhile, cook chorizo in a medium skillet over medium-high heat, stirring and breaking into small pieces, until browned and crisp in spots, about 5 minutes. Transfer chorizo and rendered oil to a bowl; cover to keep warm.

  3. Toss shrimp with olive oil and season generously with salt. Grill, flipping once, until lightly charred in spots and opaque, 4 to 5 minutes.

  4. Stir grits, adding hot water a few tablespoons at a time if needed to make smooth again. Divide grits, chorizo (use a slotted spoon), and shrimp among bowls; drizzle with chorizo oil, top with cilantro, and serve with salsa.

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