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Shrimp and Chorizo with Garlic Cheese Grits

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Submitted by: sbfood

 

Grilled kabobs of shrimp and chorizo are accompanied by white cheddar and garlic infused grits for this meal.
 

Ingredients

  • 16 very large 16-20 shrimp, peeled and deveined
  • 8 ounces fresh chorizo sausage, cut into 16 slices, 1/2 inch thick
  • 1 teaspoon dried thyme
  • 1 teaspoon cried rosemary
  • 3 tablespoons olive oil, divided use
  • 3 cloves garlic, minced
  • 2 cups low fat milk
  • 2 cups chicken or vegetable stock
  • 1 teaspoon salt
  • 1 cup quick grits, not instant
  • 4 ounces reduced fat cream cheese
  • 6 ounces sharp white cheddar cheese, shredded
  • 2 tablespoons vegetable oil for grill

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Method

Preheat grill to medium heat, about 350 degrees. Thread 4 shrimp and 4 slices of chorizo onto a skewer so each sausage nestles in the curve of a shrimp. Repeat with 3 more skewers. Stir thyme and rosemary into 2 tablespoons of olive oil and brush over shrimp. In a large saucepan, heat remaining 1 tablespoon olive oil over medium heat. Add garlic and cook 1 minute. Add milk, broth and salt then bring to a simmer. Slowly whisk in grits. Lower heat and cook grits, stirring frequently, about 15 minutes or until thickened. Add cream cheese and cheddar cheese, and stir until cheeses are melted. Cover and keep warm while grilling shrimp. Brush grill grates with vegetable oil. Grill shrimp and chorizo skewers for 2-3 minutes per side, or until shrimp is pink and opaque, and chorizo is slightly browned.

 

Notes:

 

Number of Servings: 4

 

Submitted by: sbfood ()

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