Shrimp Succotash With Chorizo and Corn Grits

Impress for Less

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• Grits

• 1  cup milk
• 1⁄2 cup  instant grits
• 3  tablespoons unsalted butter
• 1⁄2 cup frozen corn kernels, thawed
•  coarse salt
•  fresh ground black pepper, to taste

• Succotash

• 1⁄2 lb  spanish chorizo or 1⁄2 lb kielbasa
• 1  cup peas (fresh or frozen)
• 1  cup edamame (fresh or frozen)
• 1⁄2 cup frozen corn kernels, thawed
• 1  cup lima beans (fresh or frozen)
• 2  tablespoons unsalted butter
• 1  tablespoon  chopped shallot
• 1⁄2 lb medium shrimp, peeled and deveined
• 2  tablespoons water
•  coarse salt, to taste
• 1  tablespoon  minced fresh chives

Directions

1. Make the grits: in a small saucepan over med-high heat, bring the milk to a boil.
2. Decrease heat to med-low and whisk in the grits.
3. Switch to a wooden spoon and cook, stirring, until very thick, about 10 minutes.
4. Stir in the butter and corn; season to taste with salt and pepper; keep warm.
5. Make the succotash: remove the sausage from its casing, crumble, and fry in a nonstick pan over medium heat until browned, about 10 minutes; set aside.
6. If using any fresh vegetables, fill a pot with salted water and bring to a boil over high heat.
7. Add in the vegetables and cook 3 minutes.
8. Strain and place in a bowl of ice water until cool.
9. Drain and pat dry with paper towels.
10. If using frozen vegetables, they should be thawed; set all aside.
11. Melt butter in a large saute pan over medium heat; add in the shallot, cook/stir 1 minute.
12. Add in sausage, peas, edamame, corn, limas, and shrimp; add in water and cook/stir, until the shrimp are just cooked through, about 4 minutes.
13. Season to taste with salt.
14. Place ½ cup grits in the center of each of 4 plates; spoon the succotash around the grits, garnish with the chives and serve.