Celebrating Sustainable Seafood – Shrimp & Chorizo on Grits

Celebrating Sustainable Seafood – Shrimp & Chorizo on Grits

There is nothing quite like seafood in the summer — it’s so light and fresh, it just makes the heat a little more bearable! Chef J has some wise words on using sustainable seafood, and is also willing to share a wonderful recipe with us. As always — thanks, Chef J!

If you would like to jump into a contentious issue, as I always do, investigate the ins and outs of sustainable seafood. The effects of fishing have far-reaching implications, and unfortunately, here in my neck of the woods they are often neglected or unknown. My neck of the woods happens to be in the middle of the desert — so the only bodies of water out here are over-chlorinated swimming pools and smelly canals… But that’s no excuse for not knowing where one’s food comes from!

The results of over-fishing can be felt all over the world; with prices skyrocketing, supplies dwindling, and ecosystems crumbling,  there has never been a more urgent time to look into ways to sustainably provide food while taking into account the fragility of the resources we use.

In other words: look before you eat. Just like with any kind of food, you should be aware of where it comes from and what it took to produce it. If you like tuna, pay attention to how it gets to you — because realistically, you probably won’t be eating it in 10 to 15 years.

There is a loud debate over farm raised versus wild caught aquatic cuisine; it’s not black and white, there is no unifying theory, and people can’t or won’t agree on a lot of the details. Such is life. But, you can look a bit deeper into the food that you purchase and consume, and that’s always a good thing. Here in Arizona we have access to lots of seafood; some good, more bad — but the options for eating sustainable seafood are available. I won’t go into details that I can’t properly explain and that you probably don’t want to hear, but if you care about the earth and stuff, you should take a look at the Monterey Bay Aquarium’s Seafood Watch.

For this simple recipe, we are using farmed, U.S. shrimps.

Shrimp & Chorizo on Grits

  • 3 cups milk
  • 1 cup coarsely ground grits (white or yellow- whatever floats your boat)
  • 1 tsp salt
  • ½ tsp white pepper
  • ½ tsp cumin
  • ¼ tsp ground coriander
  • 2 oz. butter
  • 2 cups shredded Oaxaca cheese

Bring the milk to a simmer.
Stir in the grits and spices.
Let it cook until it’s done. That sounds vague, but depending on how coarse the grits are it could take anywhere from 5 to 45 minutes. Go with the instructions on the bag.
When the grits are soft, remove them from the heat and stir in the butter, then cheese.
Season to taste.

  • 1 TBS butter
  • 6 oz. raw chorizo sausage, loose
  • 1 lb. raw shrimp
  • 6 scallions, sliced- separate the greens and whites
  • ¼ tsp ground coriander
  • ½ tsp ground chipotle
  • 1 tsp salt
  • Juice of 1 lime
  • 2 TBS chopped cilantro

Melt the butter in a sauté pan and add the chorizo and white part of scallions.
Cook for 5-6 minutes until the chorizo is done.
Add the shrimp and spices, cook for 2 minutes.
Add the lime juice and remove from heat. Stir vigorously to emulsify.
Pour the shrimp and chorizo over the grits and top with green scallions and cilantro.

Printer friendly recipe: Celebrating Sustainable Seafood

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