Chimichurri Shrimp and Grits
Yields: 6 servings
  • Shrimp:
  • 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
  • Grits:
  • 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
  1. 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.
  2. Place shrimp in a large bowl. Pour half of chimichurri over shrimp, tossing to coat. Reserve remaining chimichurri. Refrigerate for 2 hours.
  3. 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.
  4. Preheat oven to broil.
  5. Remove shrimp from bowl, discarding marinade. Spread shrimp in a single layer on a rimmed baking sheet.
  6. Broil 4 inches from heat for 4 minutes, turning once. Serve over grits with remaining chimichurri.
Recipe by Taste of the South at