Add corn grits ... cook ground chorizo for 6 to 8 minutes, breaking apart as it cooks. Remove and drain on paper towels. In same skillet, add 1 tbsp butter and shrimp. Season shrimp with "The ...

(For a spicier taste, add additional cayenne.) Place the grits on each of six plates. Spoon the shrimp mixture down the center of the grits. Sprinkle the chopped parsley over the shrimp and serve.

from classic cheese grits and shrimp and grits to an elevated New Orleans classic, grillades and grits. Use up leftover grits with Tiffany Derry's recipe for cheesy, gooey grits with the texture ...

Ed was the executive chef at the Rooster. He's my man. He's a major part of what we do. He's put Rooster on fire. His mix tape dinners are legendary: He creates dinners based on rap and R&B music ...

Not long ago, my editor mentioned in passing that her favorite thing to eat is shrimp and grits. Suddenly, and for reasons as mysterious as they are inexplicable, I was struck by a consuming ...

Growing up, he would always look forward to nights when they’d gather around the table to eat his mother's smoked Gouda grits and his father's barbecue shrimp, and it was those family memories ...

The earliest published recipes for shrimp and grits, which date back a century ... the shrimp are butter-poached and topped with chorizo sausage and sherry gravy. Downtown brunch favorite Savorez ...

Shrimp and grits isn’t one of them, at least not in the opinion of John Ondo, the executive chef at The Ocean Course at Kiawah Island Golf Resort, who makes a standout version of the southern ...

Add shrimp to skillet in a single layer; cook until opaque and lightly charred, about 1 minute and 30 seconds per side. To serve, divide grits among 4 bowls. Top evenly with shrimp and chowchow ...