Shrimp and Truffled Grits with Moroccan Chorizo Broth Recipe

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Shrimp and Truffled Grits with Moroccan Chorizo Broth
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Ingredients
29
Count
Nutrition
1231
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. In a hot saute pan over medium heat, add the olive oil and sweat the chorizo until the fat starts to render, about 1 1/2 minutes. Then add the garlic and shallots. Cook until fragrant, about 1 minute. Add the cumin, smoked paprika and cayenne pepper. Deglaze with the clam juice and add the heavy cream. Allow to reduce by half. Finish with the butter and keep warm until ready to serve.
  2. When ready to serve, add the rock shrimp and cook for about 2 minutes.
  3. Fry the eggs according to your preference.
  4. Serve the shrimp and chorizo over the Truffled Grits with Aged Cheddar and top with the fried eggs. Garnish with Tomato Jam and serve with crusty white bread.
  5. Cook's Note: For an additional garnish, add grilled Gulf shrimp seasoned with the same spices used to make the Moroccan sauce.
  6. Truffled Grits with Aged Cheddar:
  7. Bring the milk, cream and butter to a boil in a medium saucepan over high heat. Whisk in the grits vigorously. Lower the heat and continue to cook, about 10 minutes. Season with the salt and pepper. Taste the grits at this point; if they are still firm, continue to cook until softened. If grits become too thick, thin with additional milk.
  8. Remove from the heat and stir in the cheeses and truffle shavings or truffle oil. Keep warm until ready to serve.
  9. Tomato Jam:
  10. On the base of each tomato, slice an X with a paring knife, piercing the skin. Drop the tomatoes in boiling water for about 30 seconds. Place tomatoes in ice water. Remove the peel from the tomatoes and slice in half, squeezing out the seeds. Roughly chop. Place in a saucepan over high heat with the sugar, sherry vinegar, soy sauce, 1/2 cup water and togarashi, and bring to a boil. Cook rapidly, stirring often, until the liquid has evaporated by 80 percent and the tomatoes have a jam-like consistency, 25 to 30 minutes. Refrigerate and use as needed.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1230.9 Kcal (5154 kJ)
Calories from fat 658.64 Kcal
% Daily Value*
Total Fat 73.18g 113%
Cholesterol 445.96mg 149%
Sodium 2013.46mg 84%
Potassium 630.12mg 13%
Total Carbs 106.43g 35%
Sugars 63.25g 253%
Dietary Fiber 3.93g 16%
Protein 37.28g 75%
Vitamin C 6.5mg 11%
Vitamin A 0.3mg 11%
Iron 3.6mg 20%
Calcium 365.8mg 37%
Amount Per 100 g
Calories 201.43 Kcal (843 kJ)
Calories from fat 107.78 Kcal
% Daily Value*
Total Fat 11.98g 113%
Cholesterol 72.98mg 149%
Sodium 329.49mg 84%
Potassium 103.11mg 13%
Total Carbs 17.42g 35%
Sugars 10.35g 253%
Dietary Fiber 0.64g 16%
Protein 6.1g 75%
Vitamin C 1.1mg 11%
Vitamin A 0.1mg 11%
Iron 0.6mg 20%
Calcium 59.9mg 37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 29.9
    Points
  • 33
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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