Shrimp & Masa Grits With Chorizo

December 20, 2021
5 Ratings
Photo by Julia Gartland
  • Prep time 15 minutes
  • Cook time 45 minutes
  • Serves 4
What You'll Need
Watch This Recipe
Shrimp & Masa Grits With Chorizo
  • 3 cups whole milk
  • Kosher salt
  • 1 teaspoon granulated sugar
  • 1 cup harina de maíz, such as Bob’s Red Mill Masa Harina or old-fashioned grits
  • 2 tablespoons unsalted butter
  • 1/3 cup rendered lard, bacon drippings, or olive oil
  • 1 1/2 pounds large (16/20) shrimp, shelled and deveined
  • 8 ounces fresh chorizo
  • 1 large red bell pepper, seeded and roughly chopped
  • 1/2 white onion, roughly chopped
  • 4 garlic cloves, thinly sliced
  • 1 to 2 jalapeños, thinly sliced
  • Freshly ground black pepper, to taste
  • 2 tablespoons tomato paste
  • 1/2 cup dry white wine
  • 4 scallions, thinly sliced
  1. Bring milk, 2 cups water, 2 3/4 teaspoons salt, and sugar to a boil in a large saucepan over medium high heat. Vigorously whisk in grits until mixture comes back up to a boil, reduce to low, cover and simmer, whisking occasionally and scraping the bottom and sides of the pan to make sure nothing is sticking, until masa or grits are tender and thick, 35 to 45 minutes. Whisk in butter until melted, cover and set aside until ready to serve.
  2. Meanwhile, heat 1 tablespoon lard a large skillet over high until you see wisps of smoke coming from the pan. Working in two batches, cook half the shrimp until lightly browned on both sides, about 1 minute per side. Transfer to a large bowl and set aside. Repeat with 1 tablespoon lard and remaining shrimp.
  3. Reduce heat to medium high and heat 1 tablespoon lard in same skillet and cook chorizo, breaking up with a wooden spoon until no large pieces remain, and cook until browned on one side, about 4 minutes. Transfer to bowl with shrimp.
  4. Heat remaining 2 tablespoons lard in same skillet and cook bell pepper, onion, garlic, jalapeño, 1 teaspoon salt and 1/4 teaspoon pepper, tossing occasionally, until caramelized and tender, 8-10 minutes. Add tomato paste and cook, stirring constantly, until brick red color, about 1 minute. Add wine and deglaze pan, scraping up any browned bits off the bottom and cook until reduced and you can no longer smell any alcohol, 2 to 3 minutes. Add shrimp, chorizo, any accumulated juices, and 1/4 cup water, and cook until sauce is slightly reduced and shrimp is cooked through, about 2 minutes. Taste and season with salt and pepper as needed.
  5. Serve shrimp and chorizo over warm masa grits; top with scallions and serve.

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Rick Martinez

Recipe by: Rick Martinez

Rick Martinez is currently living his dream—cooking, eating and enjoying the Mexican Pacific coast in Mazatlán. He is finishing his first cookbook, Under the Papaya Tree, food from the seven regions of Mexico and loved traveling the country so much, he decided to buy a house on the beach. He is a regular contributor to Bon Appétit, New York Times and hosts live, weekly cooking classes for Food Network Kitchens. Earlier this year, he was nominated for a James Beard Award for “How to win the Cookie Swap” in Bon Appétit’s holiday issue.

2 Reviews

ndrlavoie707 January 31, 2022
Absolutely delicious never going back to normals grits. I made it a second time with cheese and it made it feel like a deconstructed tamale
Un O. January 8, 2022
Even in San Diego, it can be hard to find non-instant masa, so ended up using grits, but cooked them long enough that they were super smooth.

This recipe is sweeter than hot, but very flavorful. Bought a box of Franzia pinot g. just to cook with. Start the masa/grits before starting (as in the video) and it all comes together in time.

I had to switch to a larger pan to hold it all, but it was a great recipe.

The Sweet Heat series has really blossomed over its first 14 months and can't wait to see what Rick produces in 2022.