Shrimp-Manchego-Chorizo Grits with Red Bean Salsa
Photo by Ben Van Hook, Recipe Courtesy of Chef Marty Blitz and Mise en Place, Tampa.
3 cups water
3 fish bouillon cubes
3/4 cup regular grits
1/4 cup butter or margarine
1/2 pound cooked large shrimp, peeled, deveined, and chopped
1/8 pound chorizo sausage, cooked and chopped
1/4 pound grated Manchego or Parmesan cheese
Red Bean Salsa:
1 (16-ounce) can dark red kidney beans, rinsed and drained
2 serrano chile peppers, seeded and chopped
2 green onions, chopped
1/2 cup chopped purple onion
2 garlic cloves, pressed
2 tablespoons chopped fresh cilantro
1/4 cup orange juice
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon sherry vinegar or red wine vinegar
Combine all ingredients; cover and chill at least 2 hours.
30 large shrimp, cooked, peeled (leaving tails intact), and deveined
Garnishes: fried plantain slices, drops of chili olive oil and saffron olive oil, fresh thyme sprigs
Bring 3 cups water to a boil in a large saucepan; add bouillon cubes, stirring until dissolved. Gradually stir in grits; cover, reduce heat, and cook 15 minutes. Remove mixture from heat.
Stir in butter and next 3 ingredients, and add salt and pepper to taste. Spoon into 6 (6-ounce) lightly greased ramekins; cool slightly.
Unmold grits onto individual serving plates; spoon Red Bean Salsa on top of grits. Arrange 5 cooked shrimp around grits. Garnish, if desired.
Note: To make plantain slices for garnish, cut 1 large plantain into very thin slices; fry in hot oil (350°) for 1 minute or until crisp.
442 W. Grand Central Ave.
Tampa, FL 33606