sazón shrimp & grits

EP 4 of 'spring broke' where we ball on a budget

Welcome back to Spring Broke — where the rent is high but the flavor is higher.

If you’re new here: hello & welcome to the series where I challenge myself to make a delicious, restaurant-worthy meal for under $5. Today’s episode? A Southern classic with a Latin twist that pulls up with full brunch swagger: Sazón Shrimp & Grits.

We’re talking creamy, buttery grits & shrimp in a smoky, red-tinted sauce that looks expensive, feels comforting & will only cost you a single Lincoln. Let’s get into it.

First up: the grits.

We’re using Professor Torbert’s heirloom grits made from orange corn. The grits aren’t actually orange, bummer I know—but they’ve got this natural warmth & are rich in carotenoids, which help with everything from maintaining healthy eye function to boosting vitamin A levels.

The grits are cooked with a mixture of water & broth (I used Kitchen Basics Chicken Stock), bay leaves plus a good pinch of salt. We bring that to a boil then cut the heat & allow the grits to soak. I swear by this method. You’ll have the creamiest grits each & every time. After they’ve soaked, we slow cook them for 20-25 minutes or until tender then finish with lots of fat: grated parm, heavy cream & a personal favorite, Kerrygold butter—this pushed me over my $5 budget but I will not skimp on butter, even in a recession. The end result is luscious, toothsome & the perfect vessel for our smoky sazón shrimp.

this sazón is a mandatory

If you’re unfamiliar with sazón,

it is a spice blend, primarily used in Puerto Rican, Dominican & Mexican cuisine, that translates to "seasoning" in Spanish. Typically, it includes salt, cumin, coriander, garlic, onion, oregano, black pepper & most importantly, achiote, which is responsible for sazón’s bright red color. Goya sazón has always been in my family’s cupboard but I’m a new fan of Loisa’s—it’s organic, non-gmo & made with zero fillers. I encourage you to check it out too. It’s the star of the show & supported by a bit of garlic powder, salt, pepper & smoked paprika.

While the shrimp briefly marinate, we render down some bacon ends in just a touch of oil until crispy. Save all of that bacon fat to saute your bell pepper & onion. Stir in some tomato paste & let it toast until the color deepens. Remove all of that goodness, sear your shrimp, deglaze & bring it all back to the pan. Top your grits with those saucy shrimp & garnish with hella green onion, trust me. And yes ‘hella’ is a unit of measurement.

The total per serving comes out to a whopping $5.29—full pricing details can be found below.

Spring Broke is about making meals that feel luxurious, even when your account says otherwise—& this one’s giving Sunday brunch in your own kitchen, no reso required.

Try it. Share it. Bookmark it for that next “I have nothing to eat” moment. Because broke is a season—but flavor? That’s forever baby ;)

recipe — sazón shrimp & grits

prep 10 min
cook 35 mins
total time 45 mins

ingredients

• 1 pound medium shrimp, peeled & deveined

• 1 ¾ tablespoons oil (divided)

• 1 tablespoon Loisa Organic Sazón

• ½ teaspoon smoked paprika

• ½ teaspoon garlic powder

• salt & pepper, to taste

• ½ cup chopped bacon ends or pieces

• ½ yellow onion, diced

• 1 red bell pepper, diced

• 1 tablespoon tomato paste

• 1 tablespoon Kerrygold butter

• ½ cup low-sodium Kitchen Basics Chicken Stock

for the grits

• 1 ¼ cups Professor Torbert’s Orange Grits

• 2 cups water

• 2 cups low-sodium Kitchen Basics Chicken Stock

• 2 bay leaves

• ½ teaspoon salt

• 6 tablespoons Kerrygold butter, cubed

• ½ cup grated parmesan

• ¾ tablespoon heavy cream
  

instructions

In a bowl, coat the shrimp with 1 ½ tablespoons of oil, followed by the Sazón, paprika, garlic powder & salt & pepper. Set aside to marinate for 10 minutes.

While the shrimp marinates, in a large pot combine the grits, water, chicken broth, bay leaves & salt. Bring to a boil, then remove from heat, cover, & allow it to sit for 15 minutes.

In a large skillet over medium heat, add ¼ tablespoon of oil & cook the bacon until crisp. Remove & set aside, leaving the fat in the pan. In the bacon fat, sauté the onion & bell pepper for 6 minutes or until soft & lightly caramelized. Stir in the tomato paste & cook for 1–2 minutes to deepen the color & flavor. Add the shrimp & butter, cook for 2–3 minutes per side or until the shrimp are pink & cooked through. Deglaze the pan with ½ cup of broth, simmer to make a sauce. Return the bacon to the skillet. Stir everything to coat in the deep red sauce. Adjust the seasoning if needed.

After 15 minutes, uncover the grits & return to medium heat. Cook for 10–12 minutes, or until most of the water has absorbed; stirring occasionally, scraping the bottom to prevent clumping. Discard the bay leaves. Before serving, add the butter, parmesan & heavy cream.

To assemble, spoon the creamy grits into the bowls & top with the shrimp mixture. Garnish with fresh herbs, if desired.