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Photo: Ben Van Hook Photo by: Photo: Ben Van Hook

Shrimp-Manchego-Chorizo Grits With Red Bean Salsa

Southern Living OCTOBER 1997

  • Yield: 6 servings


  • 3 cups water
  • 3 fish bouillon cubes
  • 3/4 cup regular grits
  • 1/4 cup butter or margarine
  • 1/2 pound cooked large shrimp, peeled, deveined, and chopped
  • 1/8 pound chorizo sausage, cooked and chopped
  • 1/4 pound grated Manchego or Parmesan cheese
  • Salt
  • Pepper
  • Red Bean Salsa
  • 30 large shrimp, cooked, peeled (leaving tails intact), and deveined
  • Garnishes: fried plantain slices, drops of chili olive oil and saffron olive oil, fresh thyme sprigs


Bring 3 cups water to a boil in a large saucepan; add bouillon cubes, stirring until dissolved. Gradually stir in grits; cover, reduce heat, and cook 15 minutes. Remove mixture from heat.

Stir in butter and next 3 ingredients, and add salt and pepper to taste. Spoon into 6 (6-ounce) lightly greased ramekins; cool slightly.

Unmold grits onto individual serving plates; spoon Red Bean Salsa on top of grits. Arrange 5 cooked shrimp around grits. Garnish, if desired.

Note: To make plantain slices for garnish, cut 1 large plantain into very thin slices; fry in hot oil (350°) for 1 minute or until crisp.


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Shrimp-Manchego-Chorizo Grits With Red Bean Salsa Recipe