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Spanish chorizo kosher salt grits unsalted butter shrimp garlic manchego cheese fresh ground black pepper fresh chives
Viewed: 37 - Published at: a year agoIngredients
- 4 ounces spanish chorizo, cut into 1/4-inch dice (or smaller)
- 1/2 teaspoon kosher salt, plus more to taste (not iodized table salt)
- 1 cup quick-cooking grits (do not use instant)
- 2 tablespoons unsalted butter
- 1 lb medium shrimp, peeled and deveined
- 2 medium garlic cloves, finely chopped
- 1/2 cup grated manchego cheese
- fresh ground black pepper
- 2 tablespoons finely chopped fresh chives (optional)
Method
- Cook chorizo in a heavy, medium-size skillet over medium heat until it is crisp, 2 or 3 minutes.
- Transfer chorizo to a paper towel-lined plate to drain.
- Pour off all but a thin film of fat from the skillet.
- Bring a quart (4 cups) of water and a half teaspoon salt to boil in a medium saucepan.
- Slowly stir in grits. Reduce heat to low and cook about 5 minutes, whisking occasionally, until grits are thick and smooth.
- While grits are cooking, add a tablespoon of the butter to skillet and heat over medium-high until butter is foaming.
- Cook shrimp in butter until just pink, turning once, about 3-5 minutes.
- Stir in chorizo and garlic and cook, stirring constantly, until garlic is fragrant, about 30 seconds longer.
- Stir remaining tablespoon butter and cheese into grits and season with salt and pepper.
- Spoon grits into 4 warmed bowls and top with chorizo and shrimp mixture. Sprinkle with chives, if desired. Serve immediately.
