Shrimp & Grits with Chorizo from Old Friends in South Carolina
Serves 6
Enjoy this recipe courtesy of Celebrity Chef Fabio Viviani‘s cookbook, Fabio Viviani’s American Home Kitchen. Chef Viviani has appeared on season 5 of Bravo TV’s Top Chef and returned in 2010 for Top Chef All-Stars. He is the Chef / Owner of Cafe Firenze in Moorpark, CA, Siena Tavern, Bar Siena, as well as Prime & Provisions Chicago, IL.
Fabio says, “The light stir-frying of the shrimp ingredients makes all the difference once they are poured over some hot steamy grits.”
Shrimp
INGREDIENTS
- 3 Slices of bacon
- 1½ Pounds unpeeled, medium raw shrimp
- ½ tsp freshly ground black pepper
- 1 tsp kosher salt
- ¼ Cup flour
- ½ Cup chopped scallions
- 2 Tbsp olive oil
- 1 Cup sliced fresh cremini mushrooms
- 4 Garlic cloves, minced
- 2 Tbsp fresh lime juice
- ½ Tbsp sauce from a can of chipotle peppers in adobo sauce
Cheese Grits
INGREDIENTS
- 1½ Cups chicken stock
- 1 Cup heavy cream
- 1 Cup fully cooked chorizo, crumbled
- 1 tsp kosher salt
- 1 Cup uncooked quick-cooking grits or polenta
- 6 Ounces cheddar cheese, shredded
- 1 Tbsp butter
- ½ Cup grated Parmesan cheese
- Kosher salt and freshly ground black pepper
DIRECTIONS
- Cook bacon in a large nonstick skillet over medium heat until crisp. Remove from the skillet, crumble, and set aside. Leave the fat in the pan.
- Peel the shrimp and devein, if desired. Sprinkle the shrimp with salt and pepper. Place the flour in a shallow bowl or plate and dredge the shrimp in it. Heat the skillet with the bacon fat over medium heat, add the shrimp and sauté in the fat until they turn pink; just a few minutes. Add the scallions and sauté another 2 minutes, remove from skillet from the heat, and set aside.
- In the same skillet you used for the shrimp, heat the olive oil, add the mushrooms and garlic, and sauté until they are caramelized. Return the cooked shrimp and the bacon to the skillet. Stir in the lime juice and chipotle sauce and cook 3 minutes more, stirring to loosen particles from bottom of skillet. Set aside.
- Combine the stock, heavy cream, chorizo, and salt in a medium saucepan and bring to a boil over medium-high heat. Gradually whisk in the grits. Reduce the heat to low and simmer, stirring occasionally, for about 10 minutes, or until the grits have thickened. Stir in cheddar cheese, butter, and Parmesan, and season to taste with salt and pepper. Serve hot.
Credit:
From Fabio’s American Home Kitchen by Fabio Viviani; published by Hachette Books, a division of the Hachette Book Group. Copyright ©2014 FV Legacy, LLC. All Rights Reserved. Used with Permission. Page 117.
