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Shrimp & Grits






1/2 pound spicy chorizo sausage, thick sliced

2 tablespoons olive oil

1 small onion, finely chopped

8 ounces fresh mushrooms, wiped clean, halved or quartered

20 large shrimp, shelled and deveined

1 clove garlic, finely chopped

1 lemon, juiced

Hot Sauce

1 bunch green onions, thinly sliced, for garnish



4-5 cups shrimp stock


1 cup white stone ground grits

1 cup whole milk, if needed

1.  FOR THE GRITS:   Bring 5 cups of water, shrimp shells, and 2 teaspoons salt to a boil over high heat.  Simmer for 20 minutes and strain.  Throw away shrimp shells.

2.  Bring shrimp stock to a boil over high heat.  Slowly whisk in grits, reduce to a simmer and continue cooking until grits are soft, stirring with wooden spoon every few minutes, 30 -40 minutes.  If grits get too thick add 1/4 cup of whole milk, as needed.  Season with salt and pepper.

3.  About ten minutes before grits are finished, prepare the shrimp.

4.  FOR THE SHRIMP:  Place thickly sliced sausage in a medium pan over medium heat and cook until edges of sausage start getting crispy, about 10 minutes.  Remove sausage, reserve drippings in skillet and add 1 tablespoon olive oil.  Sauté onion and mushrooms, until lightly browned and softened, about 5 minutes.

5.  Increase heat to high, add shrimp and garlic.  Sauté until pink and just cooked through, about 1 to 2 minutes per side, depending on size of the shrimp.  Add lemon juice, 2 teaspoons of hot sauce (or more), salt, and sausage.  Stir for a minute or so.

6.  Divide the grits among four bowls, top each with 5 shrimp and pieces of sausage.  Sprinkle with the green onions.