Grilled Shrimp And Grits With Chorizo And Salsa De Arbol Food

GRILLED SHRIMP AND GRITS WITH CHORIZO AND SALSA DE ARBOL

Steps:

• Preheat grill to medium-high. Bring milk and 4 cups water to a boil in a medium saucepan over medium-high heat. Stir in 2 1/2 teaspoons salt. Slowly add grits, whisking constantly. Reduce heat, cover, and simmer, stirring occasionally, until thick and creamy, about 15 minutes. Stir in cheese. Remove from heat; cover to keep warm.
• Meanwhile, cook chorizo in a medium skillet over medium-high heat, stirring and breaking into small pieces, until browned and crisp in spots, about 5 minutes. Transfer chorizo and rendered oil to a bowl; cover to keep warm.
• Toss shrimp with olive oil and season generously with salt. Grill, flipping once, until lightly charred in spots and opaque, 4 to 5 minutes.
• Stir grits, adding hot water a few tablespoons at a time if needed to make smooth again. Divide grits, chorizo (use a slotted spoon), and shrimp among bowls; drizzle with chorizo oil, top with cilantro, and serve with salsa.

TEX-MEX GRILLED SHRIMP AND SALSA

Steps:

• Combine shrimp, olive oil, paprika, chili powder, and cumin in a large bowl. Gently stir until evenly combined. Cover and refrigerate while you prepare the salsa.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill tomatoes, onion, garlic, and jalapeno for 4 minutes. Flip and grill until tomatoes and jalapenos are blistered, about 4 minutes more.
• Cut tops off the tomatoes and discard. Cut jalapeno in half, scrape the skin off, and discard seeds. Quarter the onion. Squeeze garlic cloves from their skins.
• Place the grilled vegetables in a blender. Add lime juice and salt; blend until smooth. Add cilantro and pulse until evenly blended.
• Transfer shrimp to the hot grill and cook for 2 minutes per side. Serve with the salsa.

GRILLED CHORIZO AND SHRIMP PAELLA

Steps:

• In a Dutch oven, saute red pepper and onion in oil until tender. Add the rice, garlic and chipotle pepper; saute 2 minutes longer. Add the broth, tomatoes and saffron. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Let stand for 5 minutes., Meanwhile, in a large bowl, combine the shrimp, chicken sausage and mango; sprinkle with lime juice and cayenne. Transfer to a grill wok or basket. Grill, covered, over medium heat for 5-8 minutes or until shrimp turn pink, stirring occasionally., Add shrimp mixture to Dutch oven; toss to combine. Garnish with lime wedges and cilantro.

CHEESE GRITS WITH SHRIMP AND CHORIZO

Steps:

• Cook chorizo in a heavy, medium-size skillet over medium heat until it is crisp, two or three minutes. Transfer chorizo to a paper towel-lined plate to drain. Pour off all but a thin film of fat from the skillet.
• Bring a quart of water and a half teaspoon salt to boil in a medium saucepan. Slowly stir in grits. Reduce heat to low and cook about five minutes, whisking occasionally, until grits are thick and smooth. While grits are cooking, add a tablespoon of the butter to skillet and heat over medium-high until butter is foaming.
• Cook shrimp in butter until just pink, turning once, about three minutes. Stir in chorizo and garlic and cook, stirring constantly, until garlic is fragrant, about 30 seconds longer. Stir remaining tablespoon butter and cheese into grits and season with salt and pepper. Spoon grits into four warmed bowls and top with chorizo and shrimp mixture. Sprinkle with chives, if desired. Serve immediately.

CAJUN GRILLED SHRIMP AND GRITS

Steps:

• Grits: Boil 2 cups of water in medium-size saucepan over medium heat. Add the remaining ingredients in consecutive order while stirring slowly. Bring to a boil, then reduce the heat. Slowly stir in the grits. Allow to simmer, stirring every 5 minutes until reaching the desired consistency, about 20 to 25 minutes. Transfer the grits to a serving bowl and keep warm.
• Shrimp: Mix all of the dry ingredients thoroughly in bowl until well blended. Melt the butter or olive oil in a large grill pan over high heat. Generously coat the shrimp in the seasoning mixture. Add them to the grill pan and cook until caramelized on both sides. Remove them from the pan to a serving bowl and serve with the grits.
• Suggestion: Adding cheese and/or gravy with fried onions, to taste, will elevate the dish considerably.

BBQ SHRIMP AND GRITS

Steps:

• Preheat the grill to high heat.
• Heat 1 tablespoon of olive oil in a large pot on medium-high heat. Add the onions and brown, about 6 to 8 minutes. Add in the grits and 6 cups of water and stir over medium-low heat until the grits have absorbed the water and are cooked through, about 20 to 25 minutes. Whisk the cheese into the grits and season with salt and pepper. Keep warm.
• Line a hot grill with Reynolds Wrap® Heavy Duty Aluminum Foil.
• Combine the shrimp, paprika, cumin, and remaining 3 tablespoons of olive oil in a bowl and mix.
• Place the shrimp right onto the foil on the grill and cook for 3 to 4 minutes on each side or until browned and cooked throughout.
• Pour the BBQ sauce on top of the shrimp and mix.
• Serve shrimp with the cheesy grits.

GRILLED SHRIMP AND CHORIZO ON SKEWERS

Steps:

• Soak 8 wooden skewers in water to prepare them for the grill.
• Toss shrimp, garlic, oil, and lime juice in a large baking dish. Cover and marinate in the refrigerator for 30 minutes, turning occasionally.
• Preheat grill to medium-high. Thread 3 shrimp and 2 slices of chorizo onto each skewer, alternating pieces. Season with salt.
• Grill until shrimp are opaque and chorizo is slightly softened, about 3 minutes per side.
• Arrange avocados on a platter. Squeeze lime wedges over avocados and season with salt and pepper. Serve with shrimp and chorizo skewers.

SHRIMP AND CHORIZO MIXED GRILL

Steps:

• Prepare a grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals on two-thirds of grill and scatter remaining coals over remaining area; for a gas grill, set one burner to medium-low heat and the remaining burners to medium-high heat).
• Make the Sour Cream Sauce
• Purée sour cream, cilantro, mayonnaise, jalapeño, lime juice, and salt in a blender until smooth; chill until ready to use.
• Do Ahead: Sour cream sauce can be made 1 day ahead. Keep chilled.
• Make the Dressing
• Whisk oil, lime juice, garlic, cilantro, honey, and salt in a large bowl.
• Grill and Assemble
• Toss shrimp, chili powder, and 1 tsp. salt in a medium bowl.
• Grill cabbage wedges over direct heat, turning occasionally, until deeply charred on cut surfaces and crisp-tender, about 20 minutes. Transfer to a cutting board and let cool slightly.
• Meanwhile, grill sausages over indirect heat, turning often, until nicely charred and cooked through, 10-15 minutes. Transfer to a platter and cover with a kitchen towel to keep warm.
• Lightly oil grill grate. Place asparagus onto grill, orienting them perpendicular to grate so they don't fall through the gaps. Grill, turning often, until lightly charred and crisp-tender, 5-7 minutes. Transfer to bowl with dressing and toss to coat. Transfer to platter alongside sausages, leaving remaining dressing in bowl.
• Oil grate again if needed, then grill shrimp over direct heat, turning often, until lightly charred and cooked through, 5-7 minutes. Transfer to platter with sausage.
• Slice charred cabbage wedges lengthwise into 1/4"-thick strips, then toss with remaining dressing; season with remaining 1/4 tsp. salt. Add to platter.
• Serve with lime wedges and sour cream sauce alongside.

IRRESISTIBLE GRILLED SHRIMP WITH FRUIT SALSA

Steps:

• In a large resealable plastic bag, combine the first eight ingredients. Add the shrimp; seal bag and turn to coat. Refrigerate for 30 minutes., Meanwhile, place salsa ingredients in a food processor; cover and process until finely chopped. Transfer to a small bowl. Chill until serving., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Thread shrimp onto three metal or soaked wooden skewers. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink, turning once. Serve with salsa.,

CHEESE GRITS WITH SHRIMP AND CHORIZO

Steps:

• Cook chorizo in a heavy, medium-size skillet over medium heat until it is crisp, 2 or 3 minutes.
• Transfer chorizo to a paper towel-lined plate to drain.
• Pour off all but a thin film of fat from the skillet.
• Bring a quart (4 cups) of water and a half teaspoon salt to boil in a medium saucepan.
• Slowly stir in grits. Reduce heat to low and cook about 5 minutes, whisking occasionally, until grits are thick and smooth.
• While grits are cooking, add a tablespoon of the butter to skillet and heat over medium-high until butter is foaming.
• Cook shrimp in butter until just pink, turning once, about 3-5 minutes.
• Stir in chorizo and garlic and cook, stirring constantly, until garlic is fragrant, about 30 seconds longer.
• Stir remaining tablespoon butter and cheese into grits and season with salt and pepper.
• Spoon grits into 4 warmed bowls and top with chorizo and shrimp mixture. Sprinkle with chives, if desired. Serve immediately.