Close up photo of a bowl of grits topped with shrimp, cheese, and fresh herbs

Shrimp & Grits with Hey Danie Bakes!

Danie Baker, the culinary genius behind Hey Danie Bakes!, Seattle Times recipe columnist and Top Chef Amateurs winner, has joined forces with Chef Ethan Stowell to bring you a sensational Shrimp & Grits with Chorizo recipe.

Curious to see how it’s made? Catch Danie and Chef Ethan in action on Instagram, and follow the recipe below to make it yourself at home. Or, for a limited time, enjoy this deliciousness on The Victor Tavern Brunch Menu!

Hit the link below to reserve your spot for Weekend Brunch at The Victor Tavern SLU or Edmonds. Trust us, your taste buds will thank you!

The Victor Tavern Reservations

Hey Danie Bakes & Chef Ethan on Instagram


  • 1 pound shrimp, cleaned and deveined
  • ¼ cup olive oil
  • 2 teaspoons cajun seasoning
  • ¼ teaspoon paprika
  • 2 lemons, juiced
  • 1½ teaspoon salt
  • 1 tablespoon minced garlic
  • ¼ teaspoon fresh cracked pepper
  • 2 teaspoons tomato paste
  • ¼ cup to ½ cup seafood or chicken stock
  • ¼ cup olive oil
  • 1 cup yellow grits
  • 1 teaspoon salt
  • 1.5 cups water
  • 1.5 cups whole milk
  • 3 tablespoon butter, divided
  • ½ cup white cheddar cheese, shredded
  • ½ cup pecorino romano, shredded
  • ½ cup heavy cream
  • ¼ pounds ground chorizo
  • Chopped parsley for garnish


  1. In a medium bowl, mix the cleaned and deveined shrimp, pepper, ½ teaspoon salt, paprika, and cajun seasoning together. Set aside.
  2. In a 4-quart pot over high heat, bring the water and milk, and 1 teaspoon of salt to a boil.
  3. Add the ground chorizo to a cast iron skillet or sauté pan over medium-high heat and cook until crispy, about 6 to 8 minutes. Pour the chorizo into a bowl and set aside.
  4. Reduce the heat of the milk & water mixture to low and add in the grits.
  5. Cook the grits for 5 minutes, stirring occasionally.
  6. Remove the grits from the heat, add the butter, and half of the cheese. Stir to combine. Cover and let sit while you prepare the shrimp.
  7. Using the same cast iron skillet or sauté pan you used for the chorizo, heat about 1 tablespoon of olive oil over medium heat.
  8. Add shrimp to the skillet and cook for about 1 minute on each side until they turn slightly pink. Remove from heat and set aside.
  9. Add tomato paste, 2 tablespoons of butter, garlic, and the remaining lemon juice marinade and broth. Whisk to combine and cook until the sauce thickens slightly.
  10. Over medium heat, add cream, cracked pepper, and remaining cheese. Stir until completely combined.
  11. Serve by layering the cheesy grits on the bottom of a bowl, adding the shrimp next, and topping with chorizo, freshly chopped parsley, and extra cheese, if desired.

Follow Chef Ethan on Instagram for more recipes!
You can find him here.