Shrimp Succotash With Chorizo And Corn Grits - cooking recipe

Ingredients

Grits
1 cup milk
1/2 cup instant grits
3 tablespoons unsalted butter
1/2 cup frozen corn kernels, thawed
coarse salt
fresh ground black pepper, to taste
Succotash
1/2 lb spanish chorizo or 1/2 lb kielbasa
1 cup peas (fresh or frozen)
1 cup edamame (fresh or frozen)
1/2 cup frozen corn kernels, thawed
1 cup lima beans (fresh or frozen)
2 tablespoons unsalted butter
1 tablespoon chopped shallot
1/2 lb medium shrimp, peeled and deveined
2 tablespoons water
coarse salt, to taste
1 tablespoon minced fresh chives

Preparation

Make the grits: in a small saucepan over med-high heat, bring the milk to a boil.
Decrease heat to med-low and whisk in the grits.
Switch to a wooden spoon and cook, stirring, until very thick, about 10 minutes.
Stir in the butter and corn; season to taste with salt and pepper; keep warm.
Make the succotash: remove the sausage from its casing, crumble, and fry in a nonstick pan over medium heat until browned, about 10 minutes; set aside.
If using any fresh vegetables, fill a pot with salted water and bring to a boil over high heat.
Add in the vegetables and cook 3 minutes.
Strain and place in a bowl of ice water until cool.
Drain and pat dry with paper towels.
If using frozen vegetables, they should be thawed; set all aside.
Melt butter in a large saute pan over medium heat; add in the shallot, cook/stir 1 minute.
Add in sausage, peas, edamame, corn, limas, and shrimp; add in water and cook/stir, until the shrimp are just cooked through, about 4 minutes.
Season to taste with salt.
Place 1/2 cup grits in the center of each of 4 plates; spoon the succotash around the grits, garnish with the chives and serve.