4/8/2018 – This was an impromptu cook on an afternoon when we had kept the girls as Kelley took Tessa to St. Arnolds then called on the way home and said they had too much to drink so could not pick up the kids and asked Mary to bring them home. It turned out great and worth trying again as the spicy chorizo and rich buttery shrimp on the flavorful grits was great.
Ingredients for the Grits
1 cup water
1 cup store-bought Swanson’s chicken broth
~2 tablespoons butter
~3/4 teaspoon kosher salt
1 cup grits
Sauteing the Chorizo
2 count of olive oil in the fancy large flat skillet
1 lb. pork chorizo we made that had been frozen in vac pack
Removed lightly cooked Chorizo to a plate with paper towels
1/4 cup butter added to the skillet that the chorizo had cooked in.
~2 T chopped garlic
~1 T red pepper flakes
Saute lightly then add 1 lb shelled headless shrimp
To the juices in the pan add butter, pepper flakes, and a couple chopped cloves of garlic. When the garlic is aromatic add the shrimp.
Saute the shrimp until almost pink then add the chorizo. When the shrimp are the right pink, serve on top of the grits.
Next time marinate the shrimp in a light blackening seasoning mix
The recipe that inspired the above called for lobster rather than shrimp plus:
Whisk 1 oz. shredded Gouda cheese and 1 oz. shredded cheddar cheese into the grits. Add chorizo, salt, and pepper. Pour into the prepared baking dish. Top with lobster, shallots, and pan drippings.