Grilled Shrimp and Grits with Chorizo and Salsa de Arbol
Ingredients
- 4 cups whole milk
- Coarse salt
- 2 cups white hominy grits (not quick-cooking)
- 8 ounces Cotija cheese, crumbled
- 12 ounces fresh chorizo, removed from casings
- 1 1/2 pounds large shrimp (preferably Gulf), peeled and deveined
- 1 tablespoon extra-virgin olive oil
- Cilantro sprigs, for serving
- Salsa de Arbol, for serving
Instructions
Grilled Shrimp and Grits with Chorizo and Salsa de Arbol serves 8 original recipe by Martha Stewart.
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