Grits with Chaurice and Shrimp

This was an experiment by using the Chaurice we made and liked in place of our Chorizo that is typically used. The chaurice had been frozen in a vac pack so looked like the small piece of fresh we had left over. Having been through the grinder only once with the 1/4″ die meant it was chunky when browned. A lot of grease from the high-fat sausage was soaked up by the paper towels but it still made the dish greasy and did not impart much spicy tones. We also preseasoned the shrimp with creole seasoning but that also did not kick it up. The difference in this cook and the past one was the onion and garlic in the chaurice and in the creole seasoning. The original recipe did not call for them. Peeled one pound of headless shrimp and shook on Kit’s Creole seasoning, covered with plastic and let marinate in the refer for an hour.

Prepared the Grits

Used 2C chicken broth Mary said was about to go bad rather than what the recipe called; i.e. 1 cup water + 1 cup store-bought Swanson’s chicken broth.
2 tablespoons butter
~3/4 teaspoon kosher salt
1 cup grits

Sauteing the Chaurice

  1. 2 count of olive oil in the fancy large flat skillet heated then 1 lb. of our 1st chaurice frozen in a vac pack.  Sauteed to lightly cooked. Removed to a plate with paper towels
  2. To the juices in the pan add butter, pepper flakes, and chopped garlic. When the garlic is aromatic add the shrimp.
    1. 1/4 cup butter added to the skillet that the chorizo had cooked in.
    2. ~2 T chopped garlic
    3. ~1 T red pepper flakes
  3. Saute lightly then add the seasoned shrimp. Saute the shrimp until almost pink then add the chorizo.
  4. When the shrimp are the right pink, serve on top of the grits.



Print Friendly, PDF & Email