IN THE KITCHEN

Spicy Shrimp &

Grits RECIPE & PHOTO JIM NORTON

WHO DOESN’T LIKE SHRIMP AND GRITS? I KNOW I DO. I USE PRE-COOKED SHRIMP TO MAKE THIS RECIPE SUPER EASY AND HASSLE FREE. GIVE IT A TRY…I KNOW YOU’LL LOVE IT!

THE GRITS:

2 cups low-sodium chicken stock 2 cups heavy cream 1 Tbsp. chicken bouillon powder 1 cup quick grits

Add the liquids and bouillon powder to a medium saucepan and cook over medium-high heat. Stir to combine and bring to a boil. Slowly stir in grits. Reduce heat to low and cook 5-7 minutes or until thickened. Set aside. 1 16-oz. package ground chorizo sausage 1 leek, chopped 1 medium yellow onion, diced 1 medium green bell pepper, diced ¼ cup sauvignon blanc wine 2 cups heavy cream 1 ½ tsp. salt 1 ½ tsp. ground black pepper ¼ tsp. crushed red pepper flakes 2 lb. large cooked shrimp, shells and tails removed Chopped green onions for garnish

In a large skillet over medium heat, brown chorizo until fully cooked. Remove meat with a slotted spoon and place on a paper towel to remove some of the grease. Set aside.

Using the same skillet and the grease from the chorizo, add all vegetables. Cook until tender. Once tender, add the white wine and stir to deglaze the pan. Add heavy cream, salt, pepper and red pepper flakes. Continue cooking and stir until thickened.

Add cooked shrimp to the mixture and stir gently to combine. Cook until warmed through. At this point you can either add the grits and stir gently to combine or spoon the shrimp mixture over the top of plated grits. (I prefer to mix it all together.)

Plate individual servings and top with chopped green onions. Enjoy!

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