Author: @tanisha_feve Serves: 4 Time: 30′
2 Cups Grits
2 Vegan Chorizo Sausages cut in 1/4 in slices
1 1/2 cup sharp white cheddar
1/2 cup sharp yellow cheddar
1 lb shrimp deveined and peeled
2 cups chicken broth
2 cups water
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp sea salt
1/2 tsp black pepper
Green onion and bacon (optional) for garnish
- Bring the water to a boil; add the grits and salt. Cook for 5-7 minutes or until tender. Remove from heat, stir in butter and cheddar cheese.
- In large skillet over medium heat cook bacon until crispy. Place on paper towels to drain; reserving bacon grease. Coarsely chop bacon once cooled. In a bowl, toss shrimp with seasonings until fully coated. Add shrimp to bacon grease (if you do not use bacon, use olive oil to cook the shrimp in) over medium heat. Flip shrimp after one minute; and cook for additional one minute. Remove to plate.
- Add olive oil to skillet over medium heat. Add and cook vegan sausage to skillet and stir. Return shrimp and bacon to the skillet and heat for 1 minute.
- Spoon shrimp mixture over cheesy grits. Serve immediately.
Story of the recipe
I fell in love with cheesy grits and shrimp when I lived a few months in New Orleans a few years ago.
It is light enough to eat in the hottest of summers and just as comforting in the coldest of winters.
It tastes gourmet but feels like home cooked food . I cook this as a treat because it definitely isn’t keto friendly. Enjoy.