Wahzoo City Shrimp and Magic Grits

Shrimp and grits, lemme tell ya somethin’, this ain’t just breakfast food, this is a courtroom-level argument in a bowl. You got these little shrimp - perfectly sautéed, juicy, got that nice pink glow like they just came outta the witness protection program - sittin’ on a bed of creamy, cheesy grits so smooth it’s like silk pajamas for your mouth. Then you throw in some garlic, a little spice, maybe some chorizo if you know what you’re doin’, and boom - it’s like a closing statement that wins over the jury and the judge. You eat it and you go, ‘Yeah, that’s justice served - Southern style.

Ingredients

1 lb peeled and deveined 26-30 shrimp
2 tbs olive oil
2 chorizo sausages
4 cloves garlic
1 Onion
1 Green Pepper
1 10 oz can ro*tel fire roasted tomatoes with chilis
1/4 cup parsley
1/2 cup white wine
2 cups chicken stock
1/2 cup grits
1/2 tsp salt
1/2 cup cheddar cheese shredded
1/4 cup monterey jack cheese

Directions

Heat 1 tbs of olive oil in saute pan over medium high heat. Remove chorizo meat from sausage casing and brown the meat in the pan.
Chop the peppers, onions, and garlic and add to the saute pan. Cook until onions begin to be translucent and add can of ro*tel tomatoes and chilis. Allow to simmer for 5-7 minutes.
Remove the sausage mixture from the pan and place back on heat. Add additional olive oil to the pan and heat until just smoking. Add shrimp and parsley and toss in oil. Cook 2-3 minutes per side and add white wine to deglaze the pan. Add sausage mixture back in and remove from heat.
In a small pan bring the chicken stock to a simmer, season with salt, and slowly drizzle in grits. Continue to simmer while whisking grits. Once grits have thickened, whisk in the cheese until melted and remove from heat.
Serve with 1 cup grits toped with two cups of shrimp and sausage mixture. Garnish with additional parsley.