The addition of mascarpone makes these Chimichurri Shrimp and Grits out-of-this-world creamy and delicious.
Chimichurri Shrimp and Grits
Yields: 6 servings
- 1½ cups extra-virgin olive oil
- ⅔ cup red wine vinegar
- 1 cup finely chopped fresh parsley
- ¼ cup finely chopped onion
- ¼ cup finely chopped fresh cilantro
- 3 tablespoons finely chopped fresh oregano
- 6 cloves garlic, minced
- 2 teaspoons kosher salt
- 2 teaspoons crushed red pepper
- ½ teaspoon ground cumin
- ½ teaspoon ground black pepper
- 2 pounds large fresh shrimp, peeled and deveined
- 4 cups water
- 1 tablespoon butter
- 1 teaspoon kosher salt
- 1 cup coarse stone-ground white corn grits
- 1 cup whole milk, divided
- ½ cup mascarpone cheese
- ¼ teaspoon ground black pepper
- For shrimp: In a medium bowl, whisk together oil and vinegar. Add parsley, onion, cilantro, oregano, garlic, salt, red pepper, cumin, and black pepper, stirring until well combined.
- Place shrimp in a large bowl. Pour half of chimichurri over shrimp, tossing to coat. Reserve remaining chimichurri. Refrigerate for 2 hours.
- For grits: In a large saucepan, bring 4 cups water, butter, and salt to a boil over medium-high heat. Add grits, whisking constantly. Reduce heat; cover and simmer, stirring frequently, until thickened, about 15 minutes. Stir in ½ cup milk; partially cover and simmer for 10 minutes, stirring occasionally. Stir in remaining ½ cup milk; partially cover and simmer for 10 minutes, stirring occasionally. Remove from heat; add mascarpone and pepper, stirring until cheese is melted.
- Preheat oven to broil.
- Remove shrimp from bowl, discarding marinade. Spread shrimp in a single layer on a rimmed baking sheet.
- Broil 4 inches from heat for 4 minutes, turning once. Serve over grits with remaining chimichurri.