Dinner: Smoky Shrimp and Grits

Recipe by Woman's Day Kitchen Spanish chorizo is a pork sausage that's flavored with smoked sweet paprika and garlic—and it imparts a terrific flavor to this fusion dish. But if you can't find it at your local store, opt for crispy-cooked bacon instead.

Ingredients

1 c. grits
2 oz. Spanish chorizo (cured sausage)
1 onion
2 clove garlic
1 1/2 lb. medium shrimp
Kosher salt and pepper
1 lb. plum tomatoes
Chopped fresh flat-leaf parsley, for serving

Instructions

Cook the grits according to package directions.
Meanwhile, heat a large skillet over medium-high heat. Add the chorizo and cook, stirring, for 2 minutes. Add the onion and cook, stirring often, for 4 minutes; stir in the garlic.
Season the shrimp with 1/4 tsp each salt and pepper. Add them to the skillet and cook, tossing occasionally, until opaque throughout, about 3 minutes.
Add the tomatoes and toss to combine. Spoon the shrimp and tomato mixture over the grits and sprinkle with the parsley, if desired.

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