Last night, Kerry, Griffin, Donovan, and I went to the ‘Tween Waters Inn on Captiva Island for the Crab Races!  What a fun night.  I ordered shrimp and cheese grits and can’t wait to get home to try it.

The grits were creamy, more the consistency of mashed potatoes, and the shrimp was grilled and there was a chorizo sausage tomato sauce and sliced green onions over the top.

When I have something this yummy, I always try to find the actual recipe.  However, after hours of research to no avail, I’m posting what I intend to try to duplicate this wonderful meal.

I found a recipe for many recipes for creamy cheese grits, and will try them in the crock pot since the consensus is that the creamiest grits cook the longest:

1 c. grits

5 c. liquid (half chicken stock half water)

1/4 c. butter

1/2 tsp. salt

4 oz. cream cheese

2 c. shredded cheese

Combine all ingredients except cheese in crock pot and cook on low 6-8 hours.  A half hour before serving, melt cheeses in.

I found various recipesfor grilled shrimp and chose my favorite ingredients for the marinade:

2 tsp. minced garlic

2 Tbsp. lime juice

3 Tbsp. olive oil

2 tsp. tequila

1 tsp. smoked paprika

1/2 tsp. steak seasoning

Combine marinade ingredients and combine with one pound shelled, deveined shrimp.

Refrigerate for 30 minutes.

Grill or cook on stove top in grilling pan.

I found a few recipes for chorizo tomato sauce, and again chose my favorite ingredients:

1/2 lb. chorizo sausage, casing removed, cooked into crumbles

1 shallot finely diced

1/4 c. mixed green, red, yellow, orange peppers finely minced

1 Tbsp. olive oil

1 can diced tomatoes

1/2 tsp. smoked paprika

1/2 tsp. garlic salt

Cooked shallot and peppers in olive oil.  Add chorizo and tomatoes and seasonings.  This can be cooked all day as well in the mini crock pot if you have it.  You may need to thicken with a little corn starch/water mixture.

I promise to report on my level of success as soon as I try it!